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This nourishingly delicious seafood casserole recipe is the ultimate comfort food with cheesy and creamy goodness all in one dish.
I am fortunate to have a husband who is a sensational cook, although he doesn’t tend to put on his chef’s hat all that often.
However, he will gladly don his apron emblazoned with the words “The Expert” and go to town in the kitchen for special occasions and holidays.
A dish I usually choose for my birthday or Mother’s Day is fresh seafood, and the casserole he came up with a number of years ago continues to be an all-time favorite.
Preparation Tip
Remember while preparing this dish to save the shells from the crustaceans to make lobster broth or shrimp stock later.
Either of these makes an excellent base for a delicious seafood-based soup such as conch chowder.
Cheesy Seafood Casserole Recipe
This nourishingly delicious seafood casserole recipe is the ultimate comfort food with cheesy and creamy goodness all in one dish.
Ingredients
- 1 lb mild white fish snapper, cod, haddock, or halibut suggested
- 12 medium shrimp preferably wild, 8 large shrimp is fine too
- 1/4-1/2 lb lump crab meat
- 1 garlic clove
- 1-2 Tbl grassfed butter
- 1.5 cups fresh or lightly soured raw cream do not use ultrapasteurized cream
- 1/2-3/4 lb mild grassfed cheese shredded or sliced
Instructions
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Lightly saute garlic in butter. Line the bottom of glass casserole dish with the shrimp and lightly salt and pepper.
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On top of the shrimp, layer the white fish and lightly salt and pepper. Sprinkle the crabmeat on top of the whitefish.
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Drizzle in the sauted garlic and butter evenly. Pour in the fresh or lightly soured raw cream.
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Generously cover the entire seafood casserole with slices of mild, grassfed cheese.
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Place the seafood casserole dish in a preheated 400 °F/ 204 °C oven for 25 minutes.
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Check that the seafood casserole is simmering throughout – it needs to have been simmering for a least 5 minutes to ensure all the seafood is cooked.
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Broil for 5 additional minutes to brown the cheese on top.
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Serve seafood casserole immediately.
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Cool and refrigerate leftovers.
Recipe Notes
Substitute 3-4 small lobster tails instead of the shrimp if desired.
Happy birthday!
That casserole sounds delicious. Orange roughy is my favorite fish, but the last time I asked for it at the store, I got a long lecture about overfishing. I still like it best, though.
That looks delicious, healthy, and easy! My husband is allergic to shellfish, but not fish or mollusks. So I am going to be trying this with the fish and scallops instead of the shellfish. I am thinking it should work well that way!
An excellent resource is Monterey Bay Aquarium’s Seafood Watch list, which does list Orange Roughy as a fish to avoid due to overfishing and high mercury levels.
The website provides great info and is worth the time to explore and learn.
Happy belated birthday – looks like it was a delicious one 🙂
Sarah,
Happy Birthday to you. It’s great to celebrate at home now and then. I did the same for my birthday.
Question: I try hard to find and purchase Raw cheeses. I’d love your opinion on raw cheese versus the other. thanks so much,
I’m suspicious the mainstream media warnings against mercury and PCB’s in fish, and the guilt tripping against overconsumption of dwindling fish populations is just another way to keep the sheeple sick and in debt. Just like the fear tactics against butter, saturated fats, and toxin accumulation in organ meats. Make sure we stay away from nutrient dense foods so that we continue to give all our wealth to insurance and pharmaceutical companies. And when we get really sick we can declare bankruptcy and give the rest of our wealth to the banks.
Pretty slick system.
Pretty slick system, indeed. If it weren’t so sad, it would be hilarious. The establishment certainly has us mesmerized with this puppet show – media puppets, political puppets, music industry puppets, hollywood puppets with their blah, blah, blah. Hahaha, sob.
Agreed.
I also think that the mercury is only considered in isolation. This article talks about how the selenium in fish protects against the mercury:
http://www.naturalnews.com/026729_selenium_mercury_tuna.html
Funny how we don’t hear warnings about the mercury in HFCS.
Yum, yummy! Thanks for sharing.
From one Leo to another – make it a birthday week! Happy Birthday, Sarah.
Any excuse to have fun is good by me!
As far as Seafood safety what is your take on this subject. I have always loved seafood more than “land”food 😉 but with the recent polution developments that have happened in the Gulf of Mexico with the Deepwater Horizon catastrophe and then the Fukashima Nuclear Disaster both of which are yet to be fully contained how can I feel safe to eat any seafood that is caught in the Northern Hemishphere? Oh and Happy Belated Birthday!
Tomas
You need nutrient dense food more than you need clean food. If you can get both, that’s great, but if you can’t always opt for nutrition. Seafood contains valuable nutrients that are difficult if not impossible to get from soil based sources of meat nowadays given the poor state of the soil. If you are properly nourished, your body has the opportunity to deal with the toxins and eliminate them. If you are not nourished, you are going to fall apart anyway regardless of whether the food is pristine.
What a great rule of thumb, Sarah! Thanks for that!
Happy Belated Birthday!