Bluegill Casserole
4 cups boneless Bluegill fillets
3 Tablespoons Butter or margarine
1 cup soft Bread crumbs
3 Tablespoons chopped fresh Parsley
Salt and Pepper to taste
2 Tablespoons Lemon juice
1 (10 oz.) Cream of Celery soup
1/2 soup can Milk
1 stick Butter, melted
1 1/2 cups crushed Corn Flakes
1 cup grated Cheddar Cheese
2 teaspoons grated Onion
1 teaspoon dry Mustard
1 Tablespoon chopped Pimento
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Posted on February 22, 2009 at 1:49pm — 2 Comments
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