1 lb. fresh or frozen fish, boiled
1 1/2 c. milk
1/2 c. water fish cooked in
3 tbsp. flour
3 tbsp. butter
Salt and onion salt
1/2 c. diced Velveeta or other cheese
1 med. cooked potato, sliced thin

Cook liquids, flour, butter, and seasonings until thickened. Stir in cheese and add potato. Alternate layers of fish and sauce in greased 1 quart casserole. Cover with buttered crumbs. Bake at 350 degrees until top is brown and sauce bubbles up around edges.