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Fish Casserole

4 potatoes, sliced thin
1 lb. thawed fish Fillets (Halibut or Perch, skinless)
Salt and pepper
1 large onion, sliced or chopped
1/3 cup yogurt
1/3 cup sour cream
1/3 cup mayonnaise

Layer in a flat 2-quart greased casserole, sliced potatoes, 1/4 inch thick. Lay fish Fillets over potatoes in one layer, thinner parts may overlap; sprinkle garlic, salt, and pepper; layer sliced onion.

Mix equal amounts of yogurt, sour cream and mayonnaise and spread over onions evenly. Sprinkle paprika on top. Bake in 450 F for 30 minutes. This can be held on "low" for another 15 minutes.

Serves 4

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