Seafood Trio - Pat's Recipe

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Seafood Trio - Pat's recipe

Beth M.


This is a wonderful creamy fish casserole, for a cold winter supper, and it's special enough for a buffet table at a party!
Using sea scallops cut in half or quartered are fine for this dish; add cooked shrimp, and a fillet of fresh codfish, along with the other ingredients for a taste sensation.
Pat Cudmore of Cape Cod shared this with me, and I served it at a rehearsal dinner for my son's friends and family the night before his wedding.

pinch tips: How to Perfectly Cook Fish in a Pan





40 Min


30 Min


1 1/2 c
shredded american cheese, or other mild cheese
3 can(s)
cream of mushroom soup
1/2 c
light cream
1/4 c
dry sherry
1 tsp
worcestershire sauce
1/2 c
chopped green or red bell pepper
1/2 c
chopped onion
2 c
cooked pasta, i used bowties
1 lb
cooked shrimp
1 lb
raw scallops, if large cut into quarters
1 c
small mushrooms, white button, or sliced
1 Tbsp
lemon juice
2 Tbsp
fresh parsley, minced
1 pinch
garlic powder, or 1 clove minced and sauteed
fillet of codfish, uncooked, cut into bite-sized pieces
4 Tbsp
butter for sauteing.

Directions Step-By-Step

Preheat oven to 350 degrees. Butter a large casserole,about three quart-size or 9"X12" baking dish.
Shred the cheese; chop the bell pepper; chop the onion; boil water for the bowtie pasta and cook pasta.
Saute the peppers and onions in 2 Tbs.butter until soft,add the minced garlic if using fresh garlic. Cook the mushrooms in 2 Tbs.butter until slightly soft. Mix peppers,onions, mushrooms and parsley.
Heat soup and add cheese and stir to melt cheese, add lemon juice, worcestershire sauce, cream, dry mustard and sherry.
Mix remaining ingredients-shrimp,scallops,codfish, and peppers/onion/mushroom mixture. Pour into casserole, and bake until hot about 30 minutes.