Cut the shrimp in cubes about the size of a hash brown potato and set aside. Finely chop the celery, bell pepper and onion. Heat a skillet over medium high and once the pan is hot add the olive oil and butter. Saute onions, celery and pepper for 3-5 minutes until they are still slightly crisp. I added a very small amount of salt and pepper. Combine the first 7 ingredients. Carefully fold in the whipped cream and pour all the ingredients into a greased shallow baking dish. Sprinkle with bread crumbs or crushed potato chips. I prefer the bread crumbs.
Bake at 350 for 45-60 minutes or until golden brown. This is also very pretty to serve in individual soufflé dishes. I set the pan in a water bath to prevent the bottom from getting over cooked.
My mom said this recipe came from her dear friend Martha Bowen. Martha wanted to share the recipe only if it was called the Indiana Casserole because she was from Indiana. It was later changed to Baked Seafood Casserole which was a real treat to eat.
When I doubled this recipe, I used a whole loaf of sliced country white bread. I cut the crust off and cubed the bread. I used a food processor to make crumbs out of the crust.
Serving
Suggestions
Steamed veggies, Tossed salad, and a dinner roll.
Originally Submitted
11/28/2016
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