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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.
Mmmm…sounds delicious!!
What ? Men do special things for mothers day? Im glad you are pampered:)
Hi Cyn, I don’t think the substitution had much effect .. ours is almost like a thick soup too. You can serve over rice if you like to soak up a bit of the sauce and make it firmer if you like.
So glad you enjoyed it!
Happy birthday Sarah. I am glad that you had a wonderful one with your family. I really enjoy your web site!
Hi all – Happy Birthday Sarah and thank you for sharing this recipe looks and sounds great.
Buying in to the Orange Roughy (Red Roughy, Deep Sea Perch) “sustainability” debate from an Australian perspective, our stocks were hit pretty hard when this fish was first targetted and Orange Roughy as a fish to eat in Australia is now on the “forbidden” list – because of its longevity, it is not a sustainable fish to target. This decision has been based on anecdotal evidence from the people at the frontline (the fishing people) and from surveys conducted by our national scientific organisation (CSIRO).
As far as other populations of this fish in other areas around the world – I don’t know but sources that I have found state that “alternative (to Australia) populations are already showing signs of unsustainability where fishing is concerned”. Sounds like the OR has a similar fate as the Patagonian Toothfish (Chilean Sea Bass to North American readers).
From a sustainability and Omega – 3 perspective, go for small fish such as herring and sardines.
Regards,
Mark
Happy Birthday Sarah! What a great casserole. I will certainly be trying it – with the shrimp and also another time with the scallops, as someone mentioned – sounds yummy. Might try some nice gouda on top. I think it would be good both ways. Sounds like you had a great time – always nice when someone else will make a nice homemade dinner and then provide entertainment to follow!
Happy Belated Birthday Sarah!!!
Recipe looks great – I’ll have to try it in the next week or two 🙂
Happy Birthday!
Wishes for a wonderful year ahead.
This sounds delicious, as does nearly every recipe you post.
I’m a big fan of your column, keep up the great work!
Also I saw this comment on another blog I read and was wondering if anyone has any facts to give me. I have a feeling that parts of it make sense , but I don’t agree with all of it. I couldn’t find Sarah’s e-mail but I get the sense from the message on the Contact page that she is very busy anyway. Information from anyone out there would be helpful:
“Milk is a good food source but you can get calcium etc. from many other sources too and milk is very high in calories. Part of the obesity problem in the US is that parents are of the mind if a little is good a lot is even better so they are filling their children with “healthy” calorie laden drinks — juice, milk etc. way more then they really need with the idea if it is healthy you can drink or eat as much as you want. I saw a thing recently where people were asked if healthy or organic food had less calories and most said yes and some even believed organic food had no calories!! We have really got to stop being brain washed by these things and do the “numbers — calories” and figure for ourselves.
As far as milk back then being fresh and more nutritious that is another major falsehood people have fallen for. During World War II when the soldiers were enlisting they found huge numbers of down home farm boys were malnourished so in order to help them they started fortifying things like cereal and milk. That is why people of my parents age and my generation have lived longer then their parents before them because they were feed this “horrible” food which this generation has started hollering about. Our main problem is we took a good thing and over indulged and decided like I said if a little is good even more is better so now we are having problems with diabetes, obesity etc.”
Yum!