This is the first seafood casserole that I have made. I was required to make a seafood casserole for 14 people. I searched the internet for recipes. It was hard to judge from the ingredients and comments what they would taste like. I wanted a seafood casserole that would appeal to a group of sophisticated people. I thought probably French with lots of cream and butter. In the end I settled on this recipe and did a test run. It was very good and actually quite healthy. There is only a tiny bit of butter. The ingredients blend surprisingly well. The various spices and vegetables give background variety to the taste without overpowering the seafood. It is an excellent recipe for making in two parts, allowing it to be almost completely ready the day before and then refrigerated. On the day to be served there is just the oven cooking. This makes it really easy to prepare for guests.