Salmon-Shrimp Casserole
A creamy seafood casserole combining salmon, shrimp, peas, and cheese, baked under biscuits for a hearty, savory dish perfect for family dinners or special occasions.
Ingredients
Instructions
- Melt butter in a saucepan.
- Stir in flour.
- Add cream of shrimp soup and milk all at once.
- Cook and stir until mixture thickens and bubbles.
- Remove from heat; add cheese, stirring until melted.
- Gently stir in shrimp, salmon, and peas.
- Pour mixture into a casserole dish.
- Bake uncovered, stirring frequently, for 40 to 45 minutes at 425°F.
- Place baking powder biscuits on top of the casserole.
- Bake for an additional 15 minutes.
Tips & Substitutions
For a richer flavor, consider adding garlic and onion to the butter before stirring in the flour. If you don't have cream of shrimp soup, you can substitute it with cream of mushroom or a homemade white sauce. For a lighter version, use low-fat cheese and milk. This casserole can also be enhanced with herbs like dill or parsley, which pair beautifully with seafood recipes.
Serving Suggestions
Serve this casserole warm, garnished with fresh herbs like parsley or dill for added color and flavor. It pairs well with a crisp side salad or some roasted vegetables. For a heartier meal, serve alongside buttered rice or garlic bread. This dish also makes a delightful addition to a potluck or family gathering.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in a preheated oven at 350°F for 20-25 minutes or until heated through. You can also microwave individual portions, covering them to retain moisture, for about 2-3 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Salmon-Shrimp Casserole contains roughly 1249 calories, with 33g protein, 40g carbohydrates, and 106g fat. It is an excellent source of protein (66% of the Daily Value), calcium (51% of the Daily Value), and vitamin A (33% of the Daily Value). Note that it is relatively high in sodium, at 730mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh shrimp instead of cooked shrimp?
Yes, you can use fresh shrimp instead of cooked shrimp. Just make sure to cook them until they are pink and opaque before adding them to the casserole to ensure they are safe to eat. This will enhance the flavor and texture of the dish.
What can I substitute for red salmon?
If you can't find red salmon, you can use pink salmon or even canned tuna as a substitute. Both options will alter the flavor slightly but will still provide a delicious seafood element to the casserole.
Can I make this casserole ahead of time?
Absolutely! You can prepare the casserole up to the point of baking, cover it tightly, and refrigerate it for up to 24 hours. When ready to serve, simply bake it from the fridge, adding a few extra minutes to the baking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).