This creamy baked seafood and potato casserole is a comforting dish perfect for weeknight dinners.
Preheat your oven to 400°F and position the rack in the center.
Preheating ensures even cooking and the right texture for the dish.
Peel and dice the potatoes into small cubes.
Cut the potatoes evenly to ensure they cook uniformly.
In a mixing bowl, combine the diced potatoes with the Alfredo sauce until well coated.
Mix gently to avoid breaking the potato pieces.
Transfer the potato mixture to an oven-safe casserole dish and spread it evenly.
Use a spatula to spread the mixture evenly for consistent baking.
Bake the potatoes in the preheated oven for 20 minutes.
Check the potatoes halfway through to ensure they are cooking evenly.
Remove the dish from the oven and gently stir the potatoes.
Stirring prevents sticking and ensures even cooking.
Add the seafood mix to the dish and fold it into the potatoes.
Fold gently to keep the seafood pieces intact.
Pour the buttermilk evenly over the mixture.
Pour slowly to distribute the buttermilk evenly.
Return the dish to the oven and bake for an additional 15 minutes.
Bake until the top is golden and the mixture is bubbling.
Serve the casserole warm and enjoy!
Garnish with fresh parsley for a touch of color and flavor.
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