Reviewed: Jan. 29, 2012

I thought this was great! I even used frozen seafood from the grocery store. The only thing I did differently was use only 1 can of cream of mushroom, mainly because I forgot to add the second! I still used the same amount of milk and wine and it was just fine. Not too watery at all. I also added shredded mozz. to all the layers in the casserole. And you cannot end with a layer of pasta or it will get hard during cooking. I ended with a seafood layer and cheese. One other addition, considering I am from Maryland, I have to add Old Bay seasoning to any seafood dish! Sprinkled it generously on the top and it was great! I will definitely make this again, although I might substitute backfin crab meat for the flounder, as my boyfriend thought the flounder was mushy.

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Reviewer:

JennyBee

Cooking Level: Beginning

Home Town: Port Tobacco, Maryland, USA

Living In: Mechanicsville, Maryland, USA

Reviewed: Oct. 17, 2010

I would use a bit less fish and more scallops, shrimp. Just my taste. It was very tasty.

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5 users found this review helpful

Reviewer:

ELIZABETHRN

Cooking Level: Expert

Living In: Chicago, Illinois, USA

Reviewed: Sep. 16, 2010

My husband and I were a bit skeptical about this recipe, afraid of it not turning out appetizing, but we were definitely pleased with the results! Though, I would recommend, cutting it down to size for your family because it is not the best warmed up the next day. Don't get me wrong it is scrumptious right out of the oven!!!

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Reviewer:

Erika

Reviewed: Feb. 10, 2010

I love this recipe! Have made several times with different variations, every time with wonderful results. Very elegant, guests impressed. I have made this using cream of shrimp soup with splash clam juice, have substituted canned chopped clams for fish (delicious), and always substitute ricotta for cottage cheese. I also add extra layer mozzarella in middle. Great recipe!

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Reviewer:

WannaBeJulia

Cooking Level: Expert

Reviewed: Jan. 28, 2010

So good. I even used whole wheat lasagna noodles and I love it. I made everything else exatly to the recipe. My housband said it is even better than restaurant quality. I will make it again.

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Reviewer:

lizzy

Reviewed: Jun. 21, 2009

I substituted ricotta cheese for cottage cheese & cream cheese. It was awesome!

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Reviewer:

Kathy

Reviewed: Jan. 29, 2009

Oh my gosh, this is the best ever. I have made it twice. I took it to my office for an Inauguration Day lunch and everyone loved it and wanted the recipe. I use scallops and imitation crab meat and it's great. I put in more cheese -how can more cheese ever be too much? I'm making it Saturday night for a friend's 50th birthday. Again, the best!

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Reviewer:

sisselhardt

Cooking Level: Intermediate

Reviewed: Jul. 13, 2008

I just made this and am so impressed! This dish is tastier than most restaurant food! I made a few substitutions: canned crab and krab for the shrimp, no boil noodles, 1 can of cream of shrimp for 1 of the mushrooms and jarred minced garlic (2 tspns). I did add fresh spinach for color, as well as some chopped red, orange and yellow sweet peppers I sauteed with the onions. I also used 6 cheese Italian blend cheese and put it throughout. Yes, it took a while to prep, but it was worth every minute. Thanks for a wonderful recipe as well as all the helpful tips!

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Reviewer:

Sweeeet

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Dunedin, Florida, USA

Reviewed: Dec. 11, 2007

This was a good dish but I think net tine I will try putting the mozerella between the layers with the cheese mixture so that it will stick together better. Other than that it was delicious!

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Reviewer:

Jennifer

Cooking Level: Expert

Home Town: Garland, Texas, USA

Living In: Arlington, Texas, USA

Reviewed: Jan. 28, 2007

Terrific flavor; just right for the seafood without overpowering it or making it too rich. I made it with what I had on hand: 1/2 container ricotta, 1/2 cottage cheese, 1 can mushroom soup, 8oz mozz. cheese, penne pasta, shredded zucchini, no flounder, plus the other recipe ingredients. I let it sit for 10 min per the recipe and it wasn't too soupy. I did the layers with the cooked penne, but they didn't stay intact and it was still good. Next time I'll probably also skip the layering since it I like the sauces mixed together. I didn't detect the mushroom soup flavor - it just added to the sauce without making it too rich. Next time I might also added sauteed mushrooms and another clove of garlic. Very good, thanks for the recipe!

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