Mediterranean Seafood Casserole | Idaho Potato Commission

Ingredients

• 3 medium Idaho Potatoes (about 6 oz. each), scrubbed
• 2 cloves garlic, minced
• 1 large onion, chopped
• 1 green or yellow bell pepper, cut into strips
• 1 can (141/2 oz.) stewed tomatoes, drained (reserve liquid)
• 1 bay leaf
• 1 teaspoon dried basil leaves
• 1/4 teaspoon dried thyme leaves
• 1 cup fresh mushrooms, thickly sliced
• 2 small zucchini (about 6 oz. each), cut into 1-inch chunks
• 6 teaspoons chopped fresh parsley
• 1 pound bay scallops, sea scallops, shrimp and/or firm-fleshed fish such as swordfish, salmon or tuna.
• 2 cups Idaho Potato Cream Sauce (see recipe below)
• <strong>Idaho Potato Cream Sauce</strong>
• 1 small Idaho Potato (about 4 oz.) peeled and diced
• 1/2 cup water
• 1 teaspoon butter-flavored granules
• 1 teaspoon onion powder
• 1 teaspoon chicken bouillon granules
• 1/8 teaspoon pepper (white or black)
• 1/2 to 1 cup skimmed evaporated milk