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Seafood, Queso And Potato Casserole
Prep Time:
10 minutes
Cook Time:
15 minutes
4 servings

1 pound Alaskan cod fillets

1 12 ounce carton H-E-B Great Catchâ„¢ seafood queso with shrimp

* salt

* ground black pepper

1 pound white potatoes

1 14 1/2 ounce can crushed tomatoes

1 to 2 tablespoons Los Chileros red and green salsa mix, according to taste


Heat oven to 450 degrees. Spray a 7 x 11-inch baking dish with non-stick spray. Season fil
lets on both sides with salt and pepper and set aside.
Scrub potatoes, then place in a microwave-safe baking dish. Prick potatoes several times w
ith a fork or edge of a knife. Microwave on High power 5 to 7 minutes or until tender.
Meanwhile, pour tomatoes and salsa mix into a 2-quart saucepan; bring to a boil. Stir in s
eafood queso and blend well. Set aside.
Cut potatoes into 1/4-inch thick slices. Lay potatoes in bottom of baking dish; overlap as
needed to arrange in 1 layer. Season with salt and pepper. Spread 1 cup tomato-queso mixt
ure over potatoes. Lay fish over top; spread evenly with remaining tomato-queso mixture to
completely cover fish.
Bake 15 minutes, uncovered, or until fish turns from clear to opaque (white) and just begi
ns to flake when tested with a fork.

Nutritional Information

No Nutritional Information Available


Cooking Connection