What you need.
One pound Perch fillets
One pound shrimp – medium shelled
Five large potatoes – sliced thin
Two cans cream of mushroom soup
Two cups milk
One medium onion-chopped
Salt and pepper to taste
One teaspoon dried parsley flakes
Three green onions-sliced diagonally
Half cup chopped cashews
What you do.
Spray four quart casserole dish with vegetable spray. Cover bottom of
casserole dish with sliced potatoes. Put equal amounts of perch and shrimp
over the potatoes and repeat layering ending up with potatoes on top. Now mix
the soup, milk onions and pour over the top of casserole. Sprinkle the
cashews and sliced green onions over the top and cook at 350 degrees for
forty-five to fifty minutes. When potatoes are done serve immediately.