Baked Seafood Medley Casserole Recipe

About this recipe

A hearty pescatarian dinner featuring haddock, lobster, and scallops baked in a creamy sauce with a crispy, buttery cracker topping.

Ingredients

• 125 g Mooz Butter Garlic & Herbes
• 100 g Milky Mist Cooking Unsalted Butter
• 800G Premier Trimmed Pollack 800G 프리미어 손질 코다리 800G
• 250 ml Coco Mama Coconut Milk
• 400 g Urban Platter Panko Breadcrumbs
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder
• 1 pc (52 g) On1Y Paprika Powder

Instructions

1. 1. Preheat your oven to 400°F (200°C).
2. 2. Lightly grease a casserole dish with 2 tbsp of butter.
3. 3. Arrange 1 1/2 lb of haddock, 1 can of lobster meat (drained), and 1/2 lb of scallops evenly in the dish.
4. 4. Pour 1 cup of cream of mushroom soup over the seafood, spreading it evenly.
5. 5. Season the mixture with 1 tsp of salt and 1/2 tsp of black pepper.
6. 6. In a small bowl, mix 1 cup of crushed crackers with 2 tbsp of melted butter until combined.
7. 7. Spread the buttered cracker mixture evenly over the seafood and soup layer.
8. 8. Sprinkle 1/2 tsp of paprika over the top for added flavor and color.
9. 9. Bake the casserole in the preheated oven for 30 minutes, or until the topping is golden brown and the seafood is cooked through.
10. 10. Remove from the oven and let it rest for 5 minutes before serving.