Michigan Baked Fish Casserole

• 6 tablespoons butter
• 6 slices Canadian bacon
• 1 medium onion, chopped
• 12 lb fresh mushrooms, chopped
• 14 cup dry breadcrumbs
• 1 12-2 lbs fresh small fish fillets (whitefish, perch, bass, or trout)
• 6 tablespoons all-purpose flour
• 1 cup milk
• 1 cup shredded sharp cheddar cheese
• 12 teaspoon dried oregano
• salt
• black pepper
• 2 medium ripe tomatoes, sliced

1. Preheat oven to 325; butter a 2-quart casserole and set aside.
2. In a medium skillet, heat 2 tablespoons butter over medium heat; brown the Canadian bacon briefly on each side; transfer bacon to a plate.
3. Melt another 2 tablespoons butter in the skillet, add in onion, mushrooms, and breadcrumbs; stir for about 5 minutes.
4. Scrape mixture evenly over the bottom of the prepared casserole.
5. Arrange the fish fillets over the top; arrange the bacon slices over the fish.
6. In a small saucepan, melt the remaining 2 tablespoons butter over medium heat; add in flour and whisk for 1 minute.
7. Gradually whisk in milk until the mixture is smooth; then add the cheese and oreagano; season with salt and pepper; stir until the cheese melts.
8. Pour sauce evenly over the casserole; arrange the tomatoes over the top.
9. Cover and bake about 30 minutes, until bubbly.

butter, bacon, onion, mushrooms, breadcrumbs, fish, allpurpose, milk, cheddar cheese, oregano, salt, black pepper, tomatoes

Taken from www.food.com/recipe/michigan-baked-fish-casserole-238204 (may not work)