INGREDIENTS:

• 4 cups bluegill fillets
• 3 tbsp butter
• 1 cup soft bread crumbs
• 3 tbsp parsley, chopped
• 2 tbsp lemon juice
• 1 can(10 oz.) cream of celery soup
• 2/3 cup milk
• 1 stick butter
• 2 tsp grated onion
• 1 tsp dry mustard
• 1 tbsp pimento, chopped
• 3 tbsp worcestershire sauce
• 1 green pepper, chopped
• 1 can(15 oz.) creamed corn
• 1 1/2 cups crushed corn flakes
• 1 cup grated cheddar cheese
• salt and pepper to taste

Directions:

Gently cook the fish in the 3 tbsp. butter. Turn the fish once in 5 minutes. Add enough water to cover the fish. Heat to boil. Reduce heat, cover and simmer 5 minutes. Drain off the water and set fish aside. In a large bowl combine all ingredients except the corn flakes and the cheese. Mix well. Fold in the fish. Place into a buttered casserole dish and evenly top with the corn flakes. Sprinkle on the cheese. Cover and bake at 350 degrees for 25 minutes. Remove the cover and bake 5 more minutes or until the cheese is golden brown.