Seafood Casserole

Recipe By:
Logo Site
Seafood Casserole
Serving: Makes 6 (1-cup) servings.
Prep Time:
Cook Time: 30 to 35 minutes
Seafood Casserole
Recipe By: Logo Site

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butter flavored cooking spray

1 medium sweet potato, peeled and cut into quarters

1 cup onion, chopped

1/2 cup celery, finely chopped

1 cup Big Y fat-free skim milk

1/2 cup Big Y fat-free sour cream

1/4 cup Big Y all-purpose flour, divided

1 1/2 tsp Big Y butter

1/2 cup Big Y reduced fat shredded cheddar cheese

1 tsp Big Y paprika

2 tsp less sodium seafood seasoning (such as Old Bay®)

1/2 tsp Big Y ground black pepper

1/2 lb cod, cut into bite-size pieces

1/4 lb raw medium shrimp, peeled and deveined, thawed

1/4 lb bay scallops

1 10-oz. pkg. Big Y frozen chopped spinach, thawed

1/4 cup reduced fat shredded mozzarella cheese


Preheat oven to 350°F. Lightly grease a medium baking dish; set aside. In a medium saucepan over medium-high heat, steam sweet potato in about 1 inch of water for 10 to 12 minutes or until potato is near soft. Drain and let cool to the touch; dice into small cubes. Coat a large skillet with cooking spray. Place over medium-high heat and sauté onion and celery for 4 minutes or until tender; set aside. In a medium saucepan over medium heat, combine milk and sour cream. Whisk in flour and butter until smooth. Gradually whisk in cheddar cheese, paprika, seafood seasoning and pepper. Place cod, shrimp and scallops in the prepared baking dish; add sautéed onion and celery and mix well. Squeeze spinach dry and spread over seafood mixture. Pour cream sauce over spinach and top with sweet potatoes and mozzarella cheese. Bake, uncovered, for 30 to 35 minutes or until seafood is cooked and the surface is lightly browned

Nutrition facts:

Calories: 210 (Calories From Fat: 45); Total Fat: 5g (Saturated Fat: 3g); Protein: 23g;  Total Carbohydrates: 19g; (Dietary Fiber: 2g; Sugars: 7g); Cholesterol: 68mg; Sodium: 544mg