Chef Folse's Roasted Seafood Fettuccine Casserole

Prep Time: 1½ Hours

Yields: 6 Servings


I am often asked for recipes that assist fishing families in search of using up their catch. Naturally, I begin with a simple grilled or baked fish sprinkled with fresh herbs and drizzled with butter, but for those looking for a little bit of adventure without too much work, this is my go-to recipe.


3 cups fish, (1-inch) cubed

2 cups (71–90 count) shrimp, peeled and deveined

1 (12-ounce) package fettuccine noodles, cooked

1 (10-ounce) package frozen mixed vegetables, thawed

½ cup butter

½ cup diced onions

½ cup diced celery

¼ cup diced red bell pepper

¼ cup diced yellow bell pepper

¼ cup diced green bell pepper

2 tbsps minced garlic

½ cup flour

2 cups whole milk

2 cups heavy whipping cream

½ cup grated Parmesan cheese

salt and black pepper to taste

granulated garlic to taste

¼ cup chopped basil

1 (3-ounce) can French-fried onions


In a 1-gallon saucepot over medium heat, poach fish and shrimp in lightly salted simmering water until shrimp is pink and curled, do not boil. Set aside. Preheat oven to 350°F. In a heavy-bottomed saucepot, melt butter over medium-high heat. Sauté onions, celery, bell peppers and minced garlic 3–5 minutes or until vegetables are wilted. Add flour and stir until a white roux is achieved. Add milk and heavy whipping cream, whisking until well blended. Bring to a low simmer and cook until cream mixture is slightly thickened. Add Parmesan cheese, blending well. Season to taste using salt, pepper and granulated garlic. Remove from heat then add basil, stirring to mix. Into a 9" x 13" baking dish, alternate layers of seafood, pasta and cream sauce until all has been added. Cover loosely with foil and bake approximately 45 minutes. Remove from oven then remove foil. Sprinkle with French-fried onions. Additional cheese may be sprinkled on top at this time, if desired. Return to oven and bake an additional 5–7 minutes.