Ingredients
1 lb extra wide egg noodles
3 cans cream of mushroom soup
1/3 cup capers
2 cans (drained and quartered) artichoke hearts
1 medium onion, finely chopped
1 cup grated parmesan cheese
2 lbs fresh fish fillet (one variety or mixed is good too) I usually use 1 lb tilapia and 1 lb salmon
Preparation
boil noodles al dente and drain cube fish into 1 inch cubes mix all ingredients together in covered dutch oven and bake for 45 minutes at 350
