1 lb. haddock
1/4 c. minced onion
2 tbsp. butter
2 tbsp. flour
1/4 tsp. salt
1/8 tsp. pepper
1 c. milk
1 c. shredded cheese (med. sharp)
4 oz. sliced mushrooms
1/2 c. sour cream
1 c. bread crumbs
2 tbsp. butter

In large skillet, barely cover haddock with water. Simmer gently 12 to 15 minutes or until fish flakes. Drain and break into chunks.

In large saucepan, cook onion in 2 tablespoons butter until tender, not brown. Blend in flour, salt and pepper. Add milk. Cook, stirring constantly, until mixture thickens. Remove from heat. Add cheese and stir until melted. Add mushrooms, fish, and sour cream. Spoon into 6 individual 1 cup bakers. Combine crumbs and 2 tablespoons butter. Sprinkle on fish mixture and bake at 400 degrees 15 to 20 minutes.