2 ratings

Tilapia and Vegetable Casserole

Pescatarians unite!

This tilapia and vegetable casserole is an easy way to incorporate fresh vegetables into a delicious meal. Savory bread crumbs add a nice crunch to the tender casserole. 

Courtesy of Campbell Soup Company

Ready in
40 m
20 m
(prepare time)
20 m
(cook time)
Calories Per Serving


  • 1 can (10 1/2 ounces) Campbell’s® Healthy Request® Condensed Cream of Celery Soup
  • 1/4 Teaspoon dried thyme, crushed
  • 1/4 Cup shredded reduced fat Cheddar cheese
  • 2 Tablespoons plain dry whole wheat bread crumbs
  • 1 Teaspoon soft, tub margarine, melted
  • 1/8 Teaspoon paprika
  • 1 medium zucchini, thinly sliced (about 1 1/2 cups)
  • 1 small red bell pepper, cut into 2-inch-long strips (about 1 cup)
  • 1 small red onion, cut in half and thinly sliced (about 1/2 cup)
  • 1 Pound tilapia fillets (about 4 fillets)


Heat the oven to 450°F.  Stir the soup and thyme in a small bowl.  Stir the cheese, bread crumbs, margarine and paprika in a small bowl.

Place the zucchini, pepper and onion into an 11x8x2-inch baking dish.  Top with the fish.  Pour the soup mixture over the fish.  Sprinkle with the bread crumb mixture.

Bake for 20 minutes or until the fish flakes easily when tested with a fork and the vegetables are tender.