Eel Casserole Recipe

Serves/Makes: 8 - 10


  • 1 eel (about 3 pounds)
  • Salted water
  • 1/2 cup flour
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup butter
  • 12 small peeled onions
  • 1 bay leaf
  • 2 cups water
  • 1 cup mushrooms
How to cook Eel Casserole:
  • Skin and clean the eel thoroughly and cut in 3-inch pieces. Soak in cold salted water for 1 hour.
  • Drain and pat dry. Dredge in flour. Sprinkle with salt and pepper. Then brown in melted butter.
  • Put eel in casserole dish and add onions, bay leaf and the water. Cover and bake at 350°F (180°C) for 35 minutes.
  • Add mushrooms and cook for another 25 minutes.


The Eel Casserole recipe very easy to prepare and so good!


Eel meat is quite firm with a high fat content and full-bodied, distinctive flavor. The raw flesh is gray but turns lighter when cooked, and it has a small, fine flake.

This recipe for Eel Casserole serves/makes: 8 - 10

The Eel Casserole recipe is adopted from The Native Indian Cookbook - 1977.

Main Ingredient: Eel (more Eel recipes)
Preparation Method: Baked (more Baked recipes)
Cuisine: American (more American recipes)

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