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Haddock Casserole

2 lbs. Haddock
2 Tbsp. Grey Poupon mustard
1 can cream of celery soup
1 Tbsp. fresh dill
1 (8 oz.) package shredded Cheddar cheese

Use a non-stick spray on a 9 x 13 inch baking pan, smear 1 tablespoon mustard on both sides of fish. Add 1 can undiluted cream of celery soup. Sprinkle fresh dill, paprika and top with cheese. Bake at 350 F for 25 minutes.

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