Creamy Seafood Casserole (Low Carb)

Total Time
Prep 10 mins
Cook 40 mins

You can reduce the amount of shrimp to 1/2 a pound, but I LOVE shrimp!

Ingredients Nutrition


  1. Heat cream in a saucepan, but do not boil.
  2. Add all other ingredients, except for fish and shrimp.
  3. Melt thoroughly.
  4. Put fish in a 9x13-inch baking dish and then shrimp.
  5. Pour sauce over top and bake at 350°F for 30 minutes, or until done.


Most Helpful

i halved the recipe and just used shrimp. very nice quick dinner

chia January 11, 2003

I liked this recipe but I did change some things: I added immitation crab meat in addition to the shrimp and tilapia. I added garlic while cooking the shrimp and to the sauce. I cut down on the worchestershire sauce and heavy cream per other reviewers' suggestions. Lastly, I topped the casserole with extra parmesan cheese, extra cheddar cheese and chopped scallions.

I'm glad I added the garlic because I think it really pulled the dish together. It was definitely runny but we mopped it up with some french good!

One complaint about the recipe itself; it didn't specify whether the fish and shrimp should be cooked prior to adding to the casserole and, for a novice cook like me, that would've been helpful (luckily I guessed correctly that the shrimp and fish should be fully cooked beforehand).

Thanks a lot for posting!

Sarah L. June 15, 2011

Very good! My sauce divided into a watery portion on the bottom and thicker on top. Tasted really good. I used 1 pound tilapia, 1/2 pound shrimp, and 1/2 pound scallops.
I didn't have heavy cream so looked up a way to make heavy cream out of milk and butter.
Thank you for posting.

thejonesgal March 18, 2011

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