Big-Batch Creamy Seafood Casserole

Creamy Seafood Casserole
Hans Gissinger
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Serves 16
preparation
80
minutes
cooking
165
minutes

Ingredients

1 3/4
cups
olive oil
3
medium onions, chopped
2
pounds
medium carrots (about 16), halved lengthwise and thinly sliced
2
pounds
medium parsnips (about 16), halved lengthwise and thinly sliced
8
stalks celery, thinly sliced
1/2
cup
all-purpose flour
2
cups
dry white wine
4
cups
heavy cream
kosher salt and black pepper
1
cup
chopped fresh flat-leaf parsley
6
pounds
waxy potatoes, peeled and quartered
3
pounds
skinless tilapia fillets (about 12), cut into 1-inch pieces
2
pounds
peeled and deveined medium shrimp, tails removed
2
cups
coarse fresh bread crumbs

Directions

  1. Divide ½ cup of the oil between 2 large pots and heat over medium heat. Divide the onions, carrots, parsnips, and celery between the pots and cook, stirring occasionally, until tender, 18 to 20 minutes. Dividing evenly, sprinkle with the flour and cook, stirring, for 1 minute (do not let darken). Divide the wine between the pots and simmer for 1 minute.
  2. Divide the cream between the pots; season each with 1 teaspoon salt and ½ teaspoon pepper and bring to a boil. Remove from heat and, dividing evenly, stir in the parsley. Divide the vegetable mixture among four 8-inch square baking dishes and let cool.
  3. Meanwhile, place the potatoes in a large pot and add enough cold water to cover. Bring to a boil and add 1 tablespoon salt. Reduce heat and simmer until tender, 15 to 18 minutes. Reserve 3 cups of the cooking water, drain the potatoes, and return them to the pot. Add 1 cup of the remaining oil, 1 ½ teaspoons salt, 1 teaspoon pepper, and 1 cup of the reserved cooking water and mash (adding more cooking water, if necessary) until smooth.
  4. Dividing evenly among the baking dishes, nestle the fish and shrimp in the vegetable mixture. Top with the potato mixture.
  5. In a small bowl, combine the bread crumbs and the remaining ¼ cup of oil. Dividing evenly, sprinkle over the potatoes.
  6. To eat tonight: Bake the casserole on a rimmed baking sheet at 375° F until golden brown, 20 to 25 minutes.
  7. To freeze and cook later: Freeze the unbaked casserole, tightly sealed, for up to 3 months. To cook, thaw the casserole and bake, uncovered, on a rimmed baking sheet at 375° F until heated through and golden brown, 40 to 45 minutes.
Kate Merker and Sara Quessenberry
August 2010

Nutritional Information

  • Per Serving
  • Calories 789
  • Fat 49 g
  • Sat Fat 18 g
  • Cholesterol 210 mg
  • Sodium 560 mg
  • Protein 36 g
  • Carbohydrate 53 g
  • Sugar 8 g
  • Fiber 8 g
  • Iron 4 mg
  • Calcium 160 mg
What does this mean? See Nutrition 101.

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