A golden, buttery bread crumb topping makes this casserole one of the best.
2 lbs. orange roughy fillets
10-3/4 oz. can cream of mushroom soup
1/4 c. milk
1/2 c. grated Parmesan cheese
1-1/2 c. bread crumbs
3 T. butter, melted
Arrange fish in a greased 13"x9" baking pan; set aside. Combine soup with milk in a saucepan over medium-low heat; heat through. Pour soup mixture over fish; sprinkle with cheese. Toss together bread crumbs and butter; sprinkle over cheese. Bake at 350 degrees for 10 to 15 minutes, until fish is flaky and cooked though. Serves 6 to 8.
Change the flavor of a seafood casserole just by trying a different type of fish in the recipe. Mild-flavored fish would be cod, flounder or haddock, while stronger flavors would include swordfish, tuna, salmon or mackerel.