Creamy Seafood Casserole
I love this recipe from my mother, It's easy and delicious and can be made the night before for added convenience, then popped in the oven the next day. TIP: Crushed potato chips or french-fried onions make other tasty topping options.
I love this recipe from my mother, It's easy and delicious and can be made the night before for added convenience, then popped in the oven the next day. TIP: Crushed potato chips or french-fried onions make other tasty topping options.
- Carbohydrate 11.3832592612757 g
- Cholesterol 169.811831673363 mg
- Fat 11.8729432864044 g
- Fiber 0.976233344713847 g
- Protein 32.3993433935382 g
- Saturated Fat 4.36126739828438 g
- Serving Size 1 1 - (217g)
- Sodium 876.600921268937 mg
- Sugar 10.4070259165618 g
- Trans Fat 3.64566242557857 g
- Calories 293 calories
Step-by-step
- Arrange fish and shrimp in a greased 11-in. x 7-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.
Combining shrimp and flounder in a single baking dish creates a serious moisture management problem that most home cooks completely misjudge. When raw fish pieces release their internal cellular water into a condensed cream soup base during baking, the liquid volume increases dramatically and can easily turn a structured casserole into a watery soup unless the protein pieces are cut uniformly. Uniform 1-1/2-inch pieces ensure that the flounder and shrimp reach internal protein denaturation points simultaneously without overcooking the outer edges.
Standard oven temperatures often lie by twenty degrees or more, making thermometer verification essential when cooking mixed marine proteins at 350 degrees Fahrenheit. The 25 to 30 minute baking window specified in standard instructions requires close visual monitoring of the protein surfaces rather than strict adherence to the clock. Flounder fillets are exceptionally lean and lack internal fat reserves, meaning they transition from properly opaque to completely dry within a three-minute margin if left uncovered too long.
Assembling this dish the night before requires specific refrigerator management to prevent microbial growth and texture degradation in raw seafood. Storing the unbaked casserole covered tightly at 38 degrees Fahrenheit for up to twenty-four hours allows the condensed soup and milk mixture to penetrate the surface layers of the shrimp, though cold dairy fats will solidify and require an additional five minutes in the oven to achieve proper thermal convection throughout the center.
Crushed butter-flavored crackers combined with melted butter and parmesan create a protective lipid barrier on the surface that reduces evaporative moisture loss during the bake. Applying this crumb topping immediately before the dish enters the oven prevents the starches from absorbing ambient humidity and turning soggy before the baking process even begins.
