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Fish and Shrimp Casserole


  • 1 cup flaked fish
  • ½ pound cooked small shrimp
  • ¼ cup butter
  • ¼ cup flour
  • 2 cups milk
  • 1 teaspoon salt
  • ⅔ cup sliced fresh mushrooms
  • ¾ teaspoon chopped green bell pepper
  • ¼ cup chopped green onion, including tops
  • ¼ cup chopped black olives
  • ¾ teaspoon chopped pimento
  • 1 teaspoon Worcestershire sauce
  • 2 cups freshly grated mild cheddar cheese

Preheat the oven to 350° F.

Melt butter in a medium saucepan over medium heat. Blend in flour. Stirring constantly, add milk gradually and continue until sauce is smooth and thick. Add salt, mushrooms, green pepper, onion, olives, pimento and Worcestershire. Mix well. Gently stir in fish flakes, shrimp and ⅓ cup of cheese. Continue cooking over low heat until cheese is melted. Place in greased, medium shallow casserole. Sprinkle top with remaining cheese. Bake for 20 to 25 minutes, or until bubbly and cheese is melted.

Contributed by Joyce Taylor  From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas