Take everything wrong with a tuna casserole out of a can, swap in fresh Gulf flounder, and stop apologizing for it.
Flounder Casserole Surprise
Ingredients
- For the Fish:
- Fresh flounder fillets
- Paul Perdomo blackening seasoning
- Oil
- For the Casserole:
- Cooked pasta
- Capers and the juice
- Black olives
- Sweet peas
- Scorpion peppers
- Heavy cream
- Onion powder
- Garlic powder
- Cumin
- White pepper
- Shredded Mexican blend cheese
- Parmesan
- Mushrooms
- Italian seasoning
- Butter, to grease the pan
Instructions
- Season one side of the flounder with blackening seasoning and sauté in oil over high heat until just underdone; break into chunks.
- Mix the cooked pasta with capers, olives, peas, scorpion peppers, heavy cream, onion powder, garlic powder, cumin, white pepper, cheeses, mushrooms, and Italian seasoning.
- Fold in the flounder.
- Grease a casserole pan with butter, pour in the mix, and top with more parmesan and shredded cheese.
- Bake on the Pit Boss at 425°F for 30–45 minutes.
