Shrimp And Fish Casserole(Serves 8)

• 8 fillets of trout (4 fish)
• flour
• butter
• 2 cans shrimp soup
• fresh shrimp (use the amount you want)
• 1 can mushroom pieces (save juice)
• 6 green onions, chopped
• 1 bell pepper, chopped
• juice of 1 lemon
• 1/3 c. mushroom juice
• 1/4 c. dry sherry
• Lea & Perrins sauce
• red pepper and salt to taste

1. Soak fish fillets in milk for 3 hours (can be done overnight). Dredge in flour and brown in butter.
2. Place in casserole.
3. Saute onions and bell peppers in butter until soft.
4. Add shrimp and stir until shrimp are pink.
5. Add soup, mushrooms, lemon juice, sherry and mushroom juice, Lea & Perrins, salt and pepper.
6. Cook 10 minutes.
7. Pour over fish and bake for 30 minutes at 300u0b0.
8. May be prepared ahead of time and put in refrigerator.

trout, flour, butter, shrimp soup, fresh shrimp, mushroom, green onions, bell pepper, lemon, mushroom juice, sherry, perrins sauce, red pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=616094 (may not work)