Creamy Seafood Cassarole
I found this recipe for Creamy Seafood Casserole in Real Simple during a search for casseroles that would be easy to make, freeze, and reheat at a later date. I made a few minor changes to suit my taste - but it's fairly similar. The original recipe calls for peeled potatoes - I used mini Yukon Gold potatoes instead and left the skins on. I also swapped nonfat canned milk for the heavy cream. A switch I will make next time is to substitute more shrimp for the Tilapia - just a taste preference on my part. Hubby and mom enjoyed it as is.
Creamy Seafood Casserole
Author: Valerie@Snap-Peas
Ingredients
3 tablespoons plus 1/4 cup olive oil
1 large onion, chopped
1/2 pound medium carrots (about 4), halved lengthwise and thinly sliced
1/2 pound medium parsnips (about 4), halved lengthwise and thinly sliced
2 stalks celery, thinly sliced
kosher salt and black pepper
2 tablespoons all-purpose flour
1/2 cup dry white wine
1 cup canned nonfat milk (save extra for potatoes)
1/4 cup chopped fresh flat-leaf parsley
1/2 stick butter for mashing, 2T butter for top
1 1/2 pounds mini Yukon Gold potatoes, halved
12 ounces skinless tilapia fillets (about 3), cut into 1-inch pieces
1/2 pound peeled and deveined medium shrimp (about 18), tails removed
Instructions
Heat oven to 375° F. Heat 2 tablespoons of the oil in a large pot over medium heat. Add the onion, carrots, parsnips, celery, and ½ teaspoon salt and cook, stirring occasionally, until tender, 15 to 18 minutes. Sprinkle with the flour and cook, stirring, for 1 minute (do not let darken). Add the wine and simmer until nearly evaporated.
Add the milk, ½ teaspoon salt, and ¼ teaspoon pepper and bring to a boil. Remove from heat, stir in the parsley, and transfer to an 8-inch square baking dish.
Meanwhile, place the potatoes in a medium saucepan and add enough cold water to cover. Bring to a boil and add 1 teaspoon salt. Reduce heat and simmer until tender, 15 to 18 minutes. , drain the potatoes, and return them to the pot. Add 1/2 stick butter, ½ teaspoon salt, ¼ teaspoon pepper and stir until butter melts.
Add remaining milk and mash until smooth.
Nestle the fish and shrimp in the vegetable mixture and top with the potato mixture.
Sprinkle with a little fresh parsley for garnish and dot with 2 tablespoons of butter. Place the dish on a rimmed baking sheet and bake until golden brown, 20 to 25 minutes.