Lent Herbed Fish Casserole

Vicki

3 cups diced soft fresh bread (about 7 slices)
salt
Dried herbs to taste (basil, thyme, savory, rosemary etc.)
2 (10.75 ounce) cans cream of mushroom soup
1/2 cup milk
1 1/2 pounds haddock fillets cut into 2 inch strips
1 cup cracker crumbs
1/2 cup butter or margarine
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13
inch baking dish.
Mix the diced bread, onion, salt and herbs together.
Combine the soup with milk, stirring until creamy.
In the bottom of the prepared dish, layer half of the fish, half of the
bread mixture and half of the soup mixture. Repeat layers and cover top
with cracker crumbs and dot with butter.
Bake, uncovered, at 350 degrees F (175 degrees C) for 1 hour.
Serves: 8