by Amanda Bennett

Created on: August 12, 2008

Creamy Mushroom Haddock with Rice and Veggies

3-5 haddock fillets (You can use any white fish, be sure to remove any bones)
1 Can Cream of Mushroom Soup
1/2 cup 2%milk
2 cloves fresh garlic, chopped
1/2 tsp of Dill Weed
1 tsp Celery Salt, parsley
2 Green Onions, Separate top from bottoms
(chop bottoms small, and slice tops, set aside)
1 1/2 cups of cooked rice (cooked according to pkg directions)

2 1/2 cups of broccoli and cauliflower florets

1*Marinade fillets with 1 clove of chopped garlic and onion bottoms. Cover with plastic wrap and place in the fridge for 1 hour.
2*Preheat oven to 375F. Mix soup and milk parsley, celery salt, and dill weed. Place fish in baking pan, cover with mushroom soup mixture. Sprinkle on remaining garlic,and green onion tops. Bake for 15-20 minutes.
3*Cook rice according to package directions.
4*Cut and wash broccoli and cauliflower put in medium sauce pan with 1/2 inch of water, 1/2 tsp salt, and a shake of pepper. Bring to a boil on high heat, then reduce to medium heat for 5 minutes, drain, add 1tbsp of margarine and a few more shake of salt and pepper.
5*When serving this great meal onto plates for the family, use left over mushroom sauce to drizzle over rice. (and veggies if that's what ya like :) )
OPTIONAL:You can save some oven time if you preheat the soup mixture in a sauce pan on the stove top, before you pour over fish, and place in the oven.

(* Keep your veggies from getting over done sitting in the pot. After you drain and remove from heat take the lid partially off the pot. Allow the steam to escape for a minute or two. Then you can put the lid back on tight to keep veggies from getting cold ;) *)

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