Seafood Souffle Casserole
Make-ahead seafood souffle casserole layered with flaked halibut, water chestnuts, mushrooms, and cubed bread in a creamy egg custard topped with cheddar. Assemble the night before and bake.
YIELD
12 servingsPREP
20 minCOOK
60 minREADY
9 hrsHere’s the beauty of this casserole: you do all the work the night before, then just pop it in the oven when you’re ready.
Layers of cubed white bread cradle flaked halibut, sliced celery, water chestnuts, and mushrooms, all soaked overnight in a rich egg, milk, and mayonnaise custard.
The next day, it gets topped with cream of chicken soup and baked until puffy and golden, then finished with a blanket of melted cheddar.
It feeds 12, so it’s a natural fit for brunch gatherings, holiday mornings, or anytime you need to feed a crowd without losing your mind.
Pro Tips
- The overnight fridge rest is essential. It lets the bread absorb the custard so the casserole puffs up like a souffle.
- Let the casserole sit at room temperature for 20 to 30 minutes before baking for more even cooking.
- Swap halibut for any firm white fish like cod or haddock if that’s what you have on hand.
Ingredients
Directions
Remove crusts from bread.
Cube 6 slices and spread on bottom of 9×13 inch baking dish .
Mix fish, celery, onion, chestnuts, mushrooms.
Spread atop bread cubes, salt and pepper.
Cube remaining bread and place on mixture.
Mix beaten eggs, milk and mayonnaise.
Pour over casserole and refrigerate overnight (covered).
When ready to bake, remove from refrigerator.
Cover with cream of chicken soup.
Bake at 325℉ (160℃) for 45 minutes (uncovered).
Remove from oven, cover with cheese.
Bake 15 minutes longer.
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