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Nutrition Facts
Serving Size 1 (258g) Recipe makes 4 servings
Calories 529
Calories from Fat 319		(60%)
Amount Per Serving		%DV
	Total Fat 35.5g	54%
	Saturated Fat 8.0g	40%
	Monounsaturated Fat 18.2g
	Polyunsaturated Fat 7.9g
	Trans Fat 0.0g
Cholesterol 67mg		22%
Sodium 1229mg		51%
Potassium 424mg		12%
Total Carbohydrate 26.3g		8%
	Dietary Fiber 0.8g	3%
	Sugars 2.6g
Protein 27.2g		54%
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Tilapia Casserole

Recipe #103100 | 1 hour | 15 min prep | add private note

⁽²⁰⁾ RATE IT NOW Print Recipe

By: jp mims
Nov 1, 2004

Only four ingredients, easy and oh so good! The orginal recipe calls for frozen flounder, but I've found that the Tilapia works better in this recipe. I've updated to change the cooking time from 30 minutes to 45 minutes after reading the reviews.

SERVES 4 (change servings and units)

Ingredients

1 (1 lb) bag frozen tilapia fillet
1 (10 3/4 ounce) can cream of shrimp soup (undiluted)
40 Ritz crackers, crushed
1/2 cup margarine

Directions

1
Layer frozen fish fillets in greased casserole dish (9x9), overlapping if needed.
2
Spread cream of shrimp soup over fish.
3
(Do not add water).
4
Melt margarine and mix with crushed crackers.
5
Sprinkle cracker mixture over casserole.
6
Bake uncovered at 350° for about 45 minutes.
7
Note: Sometimes I sprinkle old bay seasoning on the cream of shrimp soup before adding the crackers.
8
Also I add a dash or two of hot sauce to the melted butter before adding to the cracker crumbs.

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Featured Reviews for This Recipe

From: Chef GreanEyes

On Oct 4, 2009

made this for supper one night and turned out pretty good. was just a tad on the needs spices side. will deffinately use some pepper and old bay next time. thanks jp mims for a quick weeknight supper!!

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From: Michele Lee

On Jan 27, 2009

Me & my family liked this and we are not fish eating people. I am trying to make fish once a week because it is good for you although I don't think with all this butter and cream soup I am helping my cause. I used a 9 x 13 pan with 6 mahi mahi frozen fillets, 1 can cream of mushroom and 1 can fat free cream of mushroom. I aslo added more crackers to the butter. Next time I might try to do both cans of fat free soup and try to cut back on the butter. Thanks for the recipe!!

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From: Michele in NJ

On Nov 6, 2005

I had to make just a few changes due to the fact that I refused to go back to the grocery store this week. I added old bay seasoning...and couldn't find cream of shrimp soup to save my life. So I used cream of mushroom. We only had garlic butter ritz crackers, so I used those too. This was wonderful and quick! I had to adjust the cooking time to 45 minutes. My fish was still raw in the middle at 30 minutes. Next time I make this I think I will pop it under the broiler for a few minutes to get the cracker crumbs nice and crispy. I know that we will be having this one again. Thanks jp mims for a great dinner tonight!

7 people found this review helpful

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From: *Kathy*

On Apr 25, 2007

An absolutely wonderful, no fuss recipe with big results! Very fast to put together with ingredients straight from the freezer or pantry. After reading another review, I decided to use low-sodium crackers (worked very well). I like the idea of adding a dash or two of hot sauce and will do that next time. I also added a handful of frozen salad shrimp along with the soup — we really enjoyed that, and I'd add a bit more next time.

4 people found this review helpful

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