Seafood Casseroles

Seafood au gratin where the shrimp, scallops and fish poach in the milk that becomes the sauce, then finish under the broiler in six minutes flat.

A baked cheese grits casserole with raw shrimp pressed into the hot surface for the last eight minutes, so they come out plump instead of rubbery.

Maryland crab imperial baked as a casserole in a shallow dish at 425°F for twenty minutes — hot and fast, so the lump crab stays in lumps.

Tuna noodle casserole with a real cheddar cream sauce, noodles that keep their shape, and tuna folded in off the heat so it never goes chalky.

A salmon casserole baked only eighteen minutes, then rested under foil so the fish finishes on carryover heat instead of drying out in the oven.

Shrimp tetrazzini with a sherry cream sauce, short pasta that actually holds a shrimp, and raw shrimp going in for only the last seven minutes.