2 c. boiled, flaked halibut
1 pkg. (8 oz.) noodles
1 1/2 tsp. curry powder
2 tbsp. butter or other fat (melted)
1/2 c. milk
1 can (10 1/2 oz.) cream of mushroom soup
1 can (1 lb. 4 oz.) asparagus spears, drained
1 c. grated cheese

Cook noodles as directed on the package; drain. Place in a well greased 2 1/2 quart casserole. Cover with fish. Combine curry powder, butter, milk and soup. Pour over fish and noodles. Mix lightly. Arrange asparagus over casserole and sprinkle with cheese. Bake in a moderate oven, 350 degrees, for 25 to 30 minutes or until brown. Serves 6.

FLAKED HALIBUT:

1 lb. halibut steaks or fillets, fresh or frozen
1 qt. boiling water
1 tbsp. salt

Place steaks in boiling, salted water. Cover and return to boiling point; simmer for 10 minutes or until fish flakes easily when tested with a fork. Drain. Remove skin and bones. Flake. This recipe will yield two cups of flaked halibut that can be used in any recipe calling for flaked halibut.