Crunchy Fish Noodle Bake

Ingredients:

• 1 pound fish fillets, fresh or frozen
• 1 (11 oz.) can mandarin-orange segments
• 1 (10 1/2 oz.) can condensed mushroom soup
• 1 cup sliced celery
• 1/2 cup onion chopped
• 1/2 cup chopped salt peanuts
• 1/2 tsp. salt
• 1 (3 oz.) can chow-main noodles

Directions:

Thaw fish if frozen; pat dry with paper towel. Cut into 1-inch pieces.

Drain orange segments; save 1/4 cup syrup. Save 1/4 of orange segments for garnish.

Combine soup, reserved syrup, remaining orange segments, fish, celery, onion, peanuts, salt, and 1/2 of noodles; mix. Spread mixture into shallow 1 1/2-quart casserole. Cover with aluminum foil; crimp it to edges of casserole. Bake in 350 F oven for 30 minutes. Uncover; sprinkle with remaining noodles. Cook about 10 minutes, until hot and bubbly and fish flakes easily. Garnish with orange segments.

Source: United Church Cookbook

By Raymonde G. from North Bay, Ontario

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