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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.
I just made this recipe and although I didn’t have the crab, the sea bass and shrimp were great. I added some lightly steamed asparagus into the casserole just to add some color and a good veggie. I paired it with a salad and some sourdough garlic bread that my husband picked out. It was a great meal! I hope next time that’ll I remember the crab as I’m shopping!
I made this once and it was inedible, I still don’t know what in the world I did wrong.
That looks fabulous!
Looks really good. What do you eat with it on the side?