Creamy Fish Casserole

Cheesy Potatoes and Cod Casserole over a blue surface with a serving spoon on the side.

This Creamy Fish Casserole recipe is cheesy and easy to make! Loaded with potatoes, cheese, and cod fish, this dish is a whole dinner in one! For sure, it's a go-to dinner for any day of the week.

Course Main Course

Cuisine American

Prep Time 20

Cook Time 1

Total Time 1 20

Servings servings

Calories 843kcal

Author Oriana Romero

Equipment

Ingredients

4 - 5 (about 600- 750 g) skinless, boneless cod fillets You can also use haddock or tilapia (see notes)
Salt & black pepper, to taste
1 tablespoon (14 g) unsalted butter
3 lb (1.4 kg) potatoes, peeled and thinly sliced (about 6-8 medium potatoes) (see notes)
2 cups (226 g) your favorite melty cheese sliced or shredded (see notes)
1 cup (113 g) shredded Parmesan cheese
Parsley, chopped (to garnish - optional)

Cream Sauce:

6 tablespoons (85 g) unsalted butter
2 cups (480 ml) heavy cream
1 cup (240 ml) half and half
2 teaspoons onion powder
2 teaspoons garlic powder
½ teaspoon black pepper
2 teaspoons kosher salt

Instructions

Season The Fish:

Season the fish fillets with salt, and pepper. Set aside

Preheat the Oven and Prepare the Baking Dish:

Preheat the oven to 400º F (200°C). Butter a baking dish with 1 tablespoon of butter. I used an oval casserole baking dish (1.5 Qt.).

Prepare the Creamy Sauce:

Combine all ingredients of the cream sauce in a microwave-safe cup or bowl. Place the cup in the microwave and heat until the butter is melted and the mixture is warm, about 2 – 3, 30-second bursts. Set aside.

Assemble:

Add 1/3 of the cream mixture to the bottom of the baking dish. Spread about 1/3 of the potato slices on top of the cream. Add half of the fish fillets, then top the fish with 1 cup of your melty cheese of choice. Repeat one more time, 1/3 of the cream, 1/3 of the potatoes, the remaining fish fillets, and finish with one more layer of potatoes and the remaining cream mixture.

Bake:

Cover loosely with foil and bake for 45 – 60 minutes, or until the potatoes are fork-tender.
Carefully remove the baking dish from the oven, sprinkle evenly with parmesan cheese on top, and bake uncovered for 10 minutes or until golden and melty. Remove from the oven and let it rest for 5 minutes before serving.
Garnish with chopped parsley, if desired. Serve hot.

Notes

Cheese: You can use any cheese you like. I used Sargento® Blends™ 5 Cheese Italian Slices (about 200 g) and Parmesan Cheese. I suggest using a melty cheese, such as cheddar, mozzarella, gouda, Monterey Jack, Fontina, or Swiss.

Fish: You can use any fish you prefer, but white fish like cod, haddock, or tilapia are popular choices due to their mild flavor that pairs well with creamy sauces. I personally like to use skinless, boneless Alaska Cod fillets Wild Caught. Fresh or frozen cod fillets can be found in most fish markets—frozen cod fillets in most grocery stores, such as Walmart or Target.

Potatoes: The best to use are Russet or Yukon potatoes. Slice the potatoes into about ⅛-inch (3 mm) thick slices. I like to use my mandoline to slice the potatoes.

Cream Mixture: Warming the cream mixture in the microwave before putting the dish in the oven reduces the chance that the mixture curdles.

Store leftovers in an airtight container in the refrigerator for up to 2 days.

Freeze: I don’t recommend freezing this casserole. Neither the potatoes nor the cream sauce freezes well; they separate slightly upon thawing and reheating, creating an unpleasant texture.

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Please note that nutritional information is a rough estimate and can vary depending on the products used.

Nutrition