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Seafood, Queso And Potato Casserole

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Quick and easy


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 fillets on both sides with salt and pepper and set aside.

Scrub potatoes, then place in a microwave-safe baking dish. Prick potatoes several times with 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 seafood 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 mixture 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 begins to flake when tested with a fork.
Nutritional Information
No Nutritional Information Available
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