Salmon and Shrimp Casserole

  • Difficulty: Medium
  • 45 minutes
  • 6 servings

This seafood and vegetable casserole is ideal for the cold weather. It’s rich and nutritious but gentle on the stomach. That’s because it is packed with spinach, carrots, leek, tomatoes, and a mashed potato topping. It also includes salmon and shrimp, all with a subtle lemony touch.

Ingredients Needed for Salmon and Shrimp Casserole

    1 medium zucchini, shredded
    1 chili, sliced
    4 ounces of baby spinach
    2 medium carrots, shredded
    ½ medium leek, sliced
    2 ounces of cherry tomatoes, 4 tomatoes (quartered and halved)
    ¼ small cabbage, finely chopped
    1 cup cheddar, grated
    7 ounces of salmon, chopped
    4 ounces of shrimp, some 9 pieces
    2 teaspoons of lemon juice
    1 tablespoon vegetable oil
    ¼ cup heavy cream

How to Make Salmon and Shrimp Casserole

  1. Add the zucchini, chili, baby spinach, carrots, leek, cherry tomatoes, cabbage, cheddar, salmon, shrimp, lemon juice, and vegetable oil to a 13 x 9 x 2 inches (33 x 23 x 5 cm) baking dish.
  2. Season with salt and pepper and mix until even using a spatula.
  3. Pour the heavy cream over the mixture. Transfer the mashed potatoes to a piping bag.
  4. Top the mixture with small lumps of mashed potatoes.
  5. Bake for 30 minutes at 380⁰F/190⁰C.

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