Ultimate Seafood Casserole Creamy

Ouadie Rhabbouron

👩‍🍳 Instructions

Step 1: Prepare the Topping and Preheat

  1. Preheat your oven to 400°F (200°C). Lightly grease a $9 \times 13$ inch casserole dish or equivalent.

  2. Make the Topping: In a small bowl, combine the panko breadcrumbs, melted butter, and a pinch of salt and pepper. Stir well until the crumbs are fully coated. Set aside.

Step 2: Sauté the Aromatics and Seafood

  1. In a large, deep skillet or Dutch oven, melt the 2 tablespoons of butter/oil over medium heat.

  2. Add the chopped onion and celery and cook for 5-7 minutes, until softened and translucent. Add the garlic and mushrooms (if using) and cook for 2 more minutes.

  3. Add the mixed seafood to the skillet. Sauté briefly—just until the shrimp are starting to turn pink and the scallops are opaque (about 2-3 minutes). Do not cook through. Remove the seafood and vegetables from the skillet and set aside in a large bowl.

Step 3: Prepare the Roux and Cream Sauce

  1. Make the Roux: In the same skillet, melt the 1/2 cup (1 stick) of butter over medium heat. Whisk in the flour until a smooth paste (the roux) forms. Cook, stirring constantly, for 1-2 minutes—do not brown the roux.

  2. Build the Sauce: Slowly whisk in the warmed milk and wine/broth (if using) a little at a time, ensuring the mixture remains smooth. Keep whisking until the sauce is thick and smooth, about 5-8 minutes. Bring the sauce to a gentle simmer.

  3. Season: Remove the sauce from the heat. Stir in the 1/2 cup Parmesan cheese, thyme, dill, and nutmeg. Season generously with salt and pepper. Taste and adjust seasonings as needed.

Step 4: Assemble the Casserole

  1. Pour the creamy sauce over the reserved seafood and vegetable mixture. Gently fold everything together until the seafood is fully coated.

  2. Pour the mixture into the prepared casserole dish, spreading it evenly.

  3. Sprinkle the breadcrumb topping evenly over the top of the seafood mixture.

Step 5: Bake and Serve

  1. Bake in the preheated oven for 20-25 minutes, or until the sauce is bubbly and the topping is golden brown and crunchy.

  2. Remove from the oven and let stand for 5-10 minutes before serving. This allows the sauce to set slightly.

  3. Garnish with fresh chopped parsley just before serving.

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