Seafood Impossible Pie

Name: Seafood Impossible Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 lb. fish (haddock or cod); 1/4 lb. scallops; 1/4 lb. shrimp; 1/4 lb. sea legs; 3/4 c. Bisquick; 1 1/2 c. milk; 4 eggs; 1 small minced onion; 4 oz. fresh or canned mushrooms; 1 c. shredded Cheddar cheese; broccoli (enough to cover fish); Mrs. Dash

Eats Now Editorial Team · 479 kcal · Seafood

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Seafood Impossible Pie – a delicious recipe with fish, scallops, shrimp, legs, Bisquick, milk. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

1/4 lb. fish (haddock or cod)
1/4 lb. scallops
1/4 lb. shrimp
1/4 lb. sea legs
3/4 c. Bisquick
1 1/2 c. milk
4 eggs
1 small minced onion
4 oz. fresh or canned mushrooms
1 c. shredded Cheddar cheese
broccoli (enough to cover fish)
Mrs. Dash

1
In blender, mix together Bisquick, milk, egg and Mrs. Dash. Arrange fish and seafood in buttered casserole.
2
Pour liquid over dry ingredients.
3
Bake at 400u00b0 for 30 minutes.
4
Lower heat to 350u00b0 for 20 minutes or until knife inserted in center comes out clean.

479

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 lb. fish (haddock or cod), 1/4 lb. scallops, 1/4 lb. shrimp, 1/4 lb. sea legs, and more.

Yes, Seafood Impossible Pie falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
479 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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