Casseroles, for a time the “poor child” of food preparations, may be making a comeback. Recently, I’ve noticed more casserole recipes in food columns and other media articles.
But at the Seafood Lab, we’ve known all along that casseroles are an exciting way to prepare fish and shellfish. Check out Mariner’s Menu: Thirty Years of Fresh Seafood Ideas for other delicious, tested recipes.
Melt 2 tablespoons butter in medium saucepan over medium heat. Sauté green pepper, onion and celery until tender. Add salt, black pepper, Worcestershire, mayonnaise, sour cream and sherry. Mix well. Gently stir in fish and shrimp.
Place in lightly greased medium casserole dish or 6 individual shells or ramekins. Mix crumbs with 2 tablespoons melted butter. Sprinkle over top. Bake at 350 F for 25 to 30 minutes, or until bubbly and lightly browned. Serves 6.
Contributed by Joyce Taylor