Quick Seafood Casserole Recipe | What’s in My Fridge Door

What’s Up, Hungry People

Every couple of months, I like to play this game I call “What’s in My Fridge Door?” where I basically raid my fridge, freezer, and pantry for food items that are about to expire or have been sitting on the shelf for several months. Recently, the challenge was “casseroles,” so I decided it was the perfect time to make a dump casserole with all the goodies I could find in my kitchen.

After assessing the ingredients I had on hand: some partially freezer-burnt shrimp (I picked out the good ones), a mysterious “white fish” that I think was probably tilapia, and a can of condensed clam chowder (don’t ask me why I had this); along with a mix of chopped broccoli and shallots, frozen corn, and mushrooms; I decided to create a seafood combo unlike anything I’d ever made—and it was DELICIOUS!

The condensed clam chowder works as an excellent base for the whole casserole, helping it all stick together with some help from an egg. I seasoned the base with a touch of Old Bay seasoning and marjoram—though I only used marjoram because I had a bunch on hand, you can totally substitute thyme or oregano.

The crust of the casserole was pretty simple too—panko breadcrumbs, Old Bay seasoning, and butter. But to really help hold it all together, I added a handful of mozzarella cheese because, why not?

While it certainly doesn’t look appetizing once it’s all stirred together, once the crust is on and it’s baked, looks cease to matter. What matters here is that it tasted great!

As with most casseroles, there aren’t many pretty ways to serve them. Ultimately, you’re ending up with a pile of deliciousness on your plate. With a crunchy topping and a savory filling, this seafood “surprise” was definitely the best way I could have used up all the random ingredients in my kitchen.

Here’s What You Need

• Shrimp: Adds a sweet, meaty texture to the casserole.
• White Fish: Provides a mild, flaky body, typically tilapia.
• Condensed Clam Chowder: Serves as a creamy, flavorful base.
• Broccoli: Brings a fresh, slightly crunchy texture.
• Shallots: Offers a mild, slightly sweet onion flavor.
• Corn: Gives a pop of sweetness and crisp texture.
• Mushrooms: Contribute an earthy depth to the dish.
• Garlic: Provides a pungent, aromatic undertone.
• Marjoram: Offers a woodsy, citrus flavor; substitute with thyme if preferred.
• Old Bay Seasoning: Adds a robust, spicy flavor typical of seafood dishes.
• Whole Grain Mustard: Introduces a tangy, spicy kick.
• Egg: Helps to bind all ingredients together.
• Panko: Creates a crispy, golden topping.
• Mozzarella Cheese: Melts into the topping for creamy texture.
• Butter: Used in the topping for richer flavor.
• Sea Salt: Enhances overall flavor.
• Fresh Parsley: Adds a burst of color and fresh flavor as a garnish.

Let’s Cook

Alright, Hungry People, let’s get things rolling! First up, make sure all your frozen ingredients are completely thawed. You don’t want icy surprises messing up the cooking time. Once that’s sorted, crank your oven up to 375°F to get it nice and hot.

Mixing It Up

Grab your largest mixing bowl and toss in the shrimp and tilapia (or whatever white fish you’ve rescued from the abyss of your freezer). Splash in that can of condensed clam chowder—this is going to be your glue. Now, throw in the broccoli, shallots, garlic, corn, and mushrooms.

Crack in an egg to keep the party from falling apart, squirt in that whole grain mustard for a bit of kick, and don’t forget your Old Bay and marjoram (or hey, thyme if that’s what you’ve got). Give everything a good stir until it’s all mixed.

Setting the Stage

Next, let’s grease up a casserole dish with some cooking spray to make sure nothing sticks. Pour your seafood mixture into the dish and smooth it out until it’s nice and even.

Topping Time

In a smaller bowl, whisk together the melted butter, panko breadcrumbs, shredded mozzarella, a bit more Old Bay, and some sea salt. This is your crunch factor. Sprinkle this mixture over the top of your seafood to cover it completely.

Bake and Finish

Slide the dish into your preheated oven and let it bake for about 20-25 minutes. You want that topping to turn a lovely golden brown. If it’s being stubborn and not browning, turn on the broiler for a few minutes—just keep an eye on it so it doesn’t go from golden to charcoal.

Tips for a Perfect Seafood Casserole

• Thaw seafood properly: Make sure to completely thaw the shrimp and white fish before use to ensure even cooking. Place them in the refrigerator the night before you plan to cook.
• Chop vegetables uniformly: Try to chop broccoli, shallots, and mushrooms into similar-sized pieces. This helps them cook evenly and integrate better into the casserole.
• Check seasoning balance: After mixing your seafood and vegetables with the clam chowder and seasonings, taste your mixture. Adjust the Old Bay seasoning or salt as needed before adding the egg.
• Achieving a golden crust: If your casserole doesn’t brown to your liking within the suggested baking time, don’t hesitate to broil it for a few minutes. Keep an eye on it to prevent burning.
• Serving suggestions: This casserole pairs wonderfully with a simple green salad or steamed green beans to add a fresh contrast to the rich flavors of the seafood.

So there you have it, Hungry People—the tale of how a random assortment of fridge and pantry items came together to create a surprisingly tasty seafood casserole. It’s all about making the most of what you have, isn’t it? This dish proves that with a bit of creativity and a sprinkle of culinary spontaneity, you can whip up something that’s not only a crowd-pleaser but also saves those leftovers from being forgotten. Who knew that a simple can of clam chowder and some seafood could turn into a dinner highlight? Remember, the next time you peer into your fridge wondering what to cook, you might just be a few steps away from your next great meal. Give it a go, and who knows? Your new favorite dish could be waiting just inside your fridge door.

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