Seafood Casserole Bake Recipe

About this recipe

A hearty pescatarian dinner featuring shrimp, tuna, and vegetables baked in a creamy mushroom sauce. Perfect for solution seekers looking for a satisfying meal.

Ingredients

• 200G Picard - Breaded Shrimp
• 112G Rio Mare No Drain Msc Tuna
• - Cooks & Co Sliced Mushrooms
• 1 stick Organic Celery Stick
• 1kg 1kg Green Pepper
• 395G Heinz Mayonnaise 395g
• 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
• - Sunita Lemon Juice Organic
• 165G Pringles Sour Cream & Onion 165g
• - Forest Whole Foods Organic White Quinoa
• 800G Essential Cuisine Savoury Wild Mushroom Sauce, 800G

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. In a large mixing bowl, combine 1 lb fresh shrimp (peeled and deveined), 1 can of tuna (drained), 3 cups cooked quinoa, 4 oz sliced mushrooms, 1 cup chopped celery, and 1 diced green pepper.
3. 3. In a separate bowl, whisk together 1 cup mushroom sauce, 1 cup mayonnaise, 11 oz milk, and 1 tbsp lemon juice until smooth.
4. 4. Pour the creamy mixture over the shrimp, tuna, and vegetable mixture, and stir until everything is evenly coated.
5. 5. Transfer the mixture to a greased casserole dish and spread it out evenly.
6. 6. Top the casserole with crushed potato chips for a crunchy finish.
7. 7. Bake in the preheated oven for 45 minutes, or until the top is golden and the casserole is bubbling.
8. 8. Remove from the oven and let it cool for 5 minutes before serving.