Mediterranean Seafood Casserole

Mediterranean Seafood Casserole

Yield: 4 servings
Calories: 418
Sodium: 791 mg
Fat: 5 g
Protein: 33 g
Cholesterol: 40 mg

With hearty Idaho Potatoes and a special cream sauce, this Mediterranean-inspired hero is satisfying enough for big appetites, but not too heavy for warm-weather dining.



  1. Slice one of the Idaho Potatoes very thinly. In large skillet filled with 1-inch of boiling water, cook sliced potato until crisp tender, about 5 minutes. Drain and reserve potato.
  2. Meanwhile, cut remaining 2 potatoes in 3/4-inch chunks. Wipe skillet dry and in same pan, combine potato chunks, garlic, onion, bell pepper, stewed tomato liquid, bay leaf, basil and thyme. Bring to a boil, then reduce heat and simmer, covered 10 minutes.
  3. Stir in mushrooms, zucchini,stewed tomatoes and 4 teaspoons chopped parsley. Recover and simmer an additional 6 minutes. Remove and discard bay leaf.
  4. Preheat oven to 350° F. Spoon mixture into a 3-quart shallow casserole dish. Stir in scallops, shrimp and/or fish, then Idaho Potato Cream Sauce. Arrange sliced potatoes near rim of dish. Loosely cover with foil and bake 20 minutes or until fish is tender and sauce is bubbly. Sprinkle remaining parsley on potato slices. Serve warm with crusty bread.
Idaho Potato Cream Sauce
  1. In a small saucepan, combine Idaho Potato and water. Bring to a boil, then cover and simmer until potato is tender, about 10 minutes.
  2. Using an electric hand mixer, blend potatoes until smooth. Stir in 1/2 cup milk along with the remaining ingredients, blending until smooth and, if needed, add more milk to reach a creamier consistency.