Seafood Casserole


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Conch is a large type of ocean mollusk that has firm, white, peach-fringed meat. Fresh, uncooked conch is delicious, the conch meat is scored with a knife, lime juice and spices are sprinkled over the meat. It can also be deep-fried (called "cracked conch"), steamed, added to soups, salads and stews or made into conch chowder and conch fritters.

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  • 2 C. fresh conch, lobster, shrimp, or crawfish (grinded)
  • 1/2 C. grated cheese (American)
  • 2 or 3 medium tomatoes
  • 1 medium green pepper
  • 3 C. cream sauce (recipe below)
  • Cream Sauce:
  • 3 Tbs. butter
  • 3 Tbs. flour
  • 3 C. heavy cream
  • pin. garlic powder
  • 1/2 tsp. salt

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Dissolve cheese in cream sauce. Place a layer of tomatoes, green pepper, and seafood in a baking dish. Cover with cream sauce and repeat. Cover top with bread crumbs and bake for 1 to 1 1/2 hours at 350 F. Melt butter, add flour and blend. Cook for 4 minutes over medium-low heat. Add cream and cook over low heat until thick, stirring constantly. Add seasoning.

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