salmon, flounder & shrimp casserole


Revisiting an old theme.

I wanted something with shrimp and ended up adding two fish fillets that I still had in the freezer. It really doesn’t matter much what you put in there as long as the flavors don’t clash too much. This one came out really good. The flavors of the different seafood ingredients remained quite distinct.

The 1-quart ramekins I used are large enough for 2 servings.


This is what you need for 4 servings:

  • 1 lb. cooked shrimp
  • ½ lb. flounder fillets
  • ½ lb. salmon filet
  • 1 lb. mixed vegetables of choice
  • 1 qt. Mornay sauce
  • bread crumbs
  • 4 oz. Boursin chives & garlic
    or similar soft cheese
Pic1: salmon, flounder & shrimp casserole



Pic2: shrimp
Pic3: flounder, Boursin
Pic4: salmon


Pic5: veggies
Pic6: sauce
Pic7: breadcrumbs, cheese




Pic8: baked
Pic9: served
Pic10: dig in

B. mixed vegetable soup


I could get only so many vegetables in those two ramekins. I used the remainder of the vegetables to make soup.

I did not add any seafood to the soup, but I could have. If there had been leftovers of that casserole, I probably would have added them, but there weren't.  No big deal. Extra ingredients are always optional.


This is what you need for 2 servings:

  • 2 cups broccoli
  • 2 cups green & yellow garden beans
  • 1 cup 'baby' carrots
  • 1 cup tri-color bell pepper mix
  • S&P
Pic11: mixed vegetable soup