Creamy Seafood Casserole Recipe

5 1 1
Publisher Photo

Creamy Seafood Casserole Recipe

Read Reviews
5 1 1
Publisher Photo
I love this recipe from my mother. It’s easy and delicious. Even better: You can make it the night before. If you’re out of buttery crackers, try topping it with french-fried onions or crushed potato chips—they’ll give it a different kind of crunch. —Mary Brown, Whitman, Massachusetts
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.

Ingredients

  • 1 pound flounder fillets, cut into 1-1/2-inch pieces
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1 can (10-3/4 ounces) condensed cream of shrimp soup, undiluted
  • 1/4 cup 2% milk
  • 1 cup crushed Ritz crackers (about 25 crackers)
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon paprika
  • 2 tablespoons butter, melted

Directions

Place fish and shrimp in a greased 11x7-in. baking dish. Combine soup and milk; pour over seafood. Combine the cracker crumbs, cheese, paprika and butter; sprinkle over top.
Bake, uncovered, at 350° for 25-30 minutes or until fish flakes easily with a fork and shrimp turn pink. Yield: 8 servings.
Originally published as Creamy Seafood Casserole in Quick Cooking January/February 2006, p61

Nutritional Facts

1 serving: 217 calories, 9g fat (4g saturated fat), 126mg cholesterol, 607mg sodium, 11g carbohydrate (2g sugars, 0 fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1 starch.

  • 1 pound flounder fillets, cut into 1-1/2-inch pieces
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1 can (10-3/4 ounces) condensed cream of shrimp soup, undiluted
  • 1/4 cup 2% milk
  • 1 cup crushed Ritz crackers (about 25 crackers)
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon paprika
  • 2 tablespoons butter, melted
  1. Place fish and shrimp in a greased 11x7-in. baking dish. Combine soup and milk; pour over seafood. Combine the cracker crumbs, cheese, paprika and butter; sprinkle over top.
  2. Bake, uncovered, at 350° for 25-30 minutes or until fish flakes easily with a fork and shrimp turn pink. Yield: 8 servings.
Originally published as Creamy Seafood Casserole in Quick Cooking January/February 2006, p61

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCreamy Seafood Casserole

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
katlaydee3 User ID: 3741999 106966
Reviewed Mar. 13, 2011

"This was excellent! I could not find the Cream of Shrimp soup. I have used it in the past and know that it was made by Campbells, but possibly it has been discontinued because i could not find it in any of my local stores. I substituted Cream of Celery and it was delicious."

Loading Image