1 lb. haddock fillets
1/4 c. finely chopped onion
1/4 c. butter
2 tbsp. flour
1/4 tsp. salt
Dash of pepper
1 1/2 c. milk
1 c. shredded sharp cheese
1 envelope sour cream sauce mix or 1/2 c. sour cream
1 c. frozen peas, thawed
1/2 c. mushrooms
1 1/2 c. soft bread crumbs

In large skillet barely cover haddock with water. Simmer gently until fish flakes with fork, 12 to 15 minutes. Drain. Break into large chunks. Set aside. In large saucepan, in 2 tablespoons butter cook onion until tender but not brown. Blend in flour, salt, pepper. Add 1 cup of milk all at once. Cook and stir until thickened and bubbly. Remove from heat. Add cheese. Stir until melted.

Using the remaining milk, prepare sauce mix according to package directions OR using sour cream, stir this into the above mixture. Turn fish, peas, mushrooms and sauce into shallow casserole dish. Melt remaining 2 tablespoons butter, toss with bread crumbs to combine, and sprinkle atop casserole. Bake uncovered at 400 degrees for 15 to 20 minutes. Garnish with parsley and paprika.

Makes 6 servings.