“A creamy seafood casserole with a mashed potato topping. I couldn't find a recipe that had what I wanted so I invented this as I went. There were no leftovers.”
1hr 30mins
1 large casserole

Ingredients Nutrition


  1. Cook and mash enough potatoes to make about 4 cups. Add about 2 tablespoons butter, 1/2 cup milk and 1 cup cheddar cheese while potatoes are hot. Set aside.
  2. Heat oven to 350°F.
  3. Melt 2 tablespoons butter in a large frying pan.
  4. Add diced green onions, garlic and mushrooms and saute on med./low heat until onions and mushrooms are cooked through.
  5. Add the other 2 tablespoons butter to pan and melt.
  6. When it has melted add the 2 tablespoons flour and stir the flour into the mushrooms and green onions.
  7. Add the cup of milk and stir until the milk starts to thicken.
  8. Add the 1/2 cup of wine and keep stirring.
  9. Add the worcestershire sauce, lemon juice and salt and pepper.
  10. Add the parsely and stir.
  11. Pour seafood mix into a deep casserole dish and top with the mashed potatoes around the edges of the dish leaving a space in the centre uncovered.
  12. Sprinkle potatoes with paprika.
  13. Bake for 45 minute to a hour until centre is bubbling.
  14. Remove from oven and serve.
  15. A nice garden salad with a raspberry vinigrette dressing goes well with this dish.

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