"I've many seafood casseroles on a buffet. Depending on how you play it, they can be an elegant choice for catering. Plus, the flavor options are unlimited.   “I’m putting together the spring catering menu featuring the Seafood and Andouille Sausage Casserole. Shell pasta works really well with this, and it’s good to toss the panko topping with oil so it doesn’t dry out.” —Nazim Khan, executive chef senior, Personal Touch Catering, ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.