Casserole dishes are not usually cooked in Filipino cuisine because these type of dished originates in the West and in Europe. Casserole is a French term for saucepan and maybe we call pots in tagalog as “kaserola”. The way casserole dishes are cooked is by putting a stew in a casserole then baked in an oven to cook the Prawn casserole is a rich, creamy, and savory baked seafood dish with tender prawns, crunchy bread crumbs, and a flavorful blend of seasonings, perfect for a comforting meal.ontents slowly rather than just putting it on the stove. Since the heat is indirect, there is less chances of burning. This prawn casserole is an easy cooking dish where you just have to put all the ingredients, prawns, celery, bread crumbs, spices and seasonings.
Prawn Casserole: A Filipino Take on a Classic Dish
When my Tita Leni came back from visiting her friend in Spain, she wouldn’t stop talking about the rich, comforting dishes she tried there. One dish, in particular, caught her attention—a seafood casserole that was creamy, slightly tangy, and baked to perfection. Curious, she decided to put her own Filipino twist on it. That’s how this prawn casserole became a new family favorite in our home, blending the heartiness of a Western-style casserole with the bold, savory flavors we love in Filipino cuisine.
A Dish Foreign Yet Familiar
Casserole dishes aren’t something you’ll typically find in a traditional Filipino handaaan. We’re more used to stews like caldereta or afritada, simmered slowly on the stove. The term itself comes from the French word “casserole,” which refers to the saucepan used for baking. Interestingly, in the Philippines, we call our cooking pots kaserola, proving how language evolves through shared culinary influences.
Unlike stovetop stews, casseroles rely on baking, which distributes heat more evenly and gently. This slow cooking method ensures that the flavors meld beautifully without the risk of scorching the bottom—something we’ve all done at least once when making sinigang or adobo!
Bringing the Best Flavors Together
The first time I made this dish, I followed Tita Leni’s instructions carefully. I used fresh prawns, their natural sweetness blending perfectly with the crunch of celery and the tangy bite of mayonnaise. The Worcestershire sauce gave it an umami depth, while the buttery bread crumbs on top added a crisp contrast to the creamy interior.
One thing I love about this recipe is its simplicity. If your prawns are large, cutting them into bite-sized pieces makes them easier to eat and ensures every forkful is a perfect balance of flavors. If you have smaller shrimp, you can leave them whole for a more visually appealing dish. Mixing everything together and spreading it in a buttered dish is as easy as making ginataang gulay—just toss it all in and let the oven do the work.
Why Baking Works Wonders
While we’re more accustomed to sautéing and simmering, baking has its own magic. Because the heat in an oven is indirect, the prawns remain tender and juicy instead of turning rubbery. The slow, even cooking also allows the mayonnaise and Worcestershire sauce to create a luscious, savory coating that infuses every bite with flavor.
Another trick? The bread crumb topping. Mixing melted butter into the crumbs before sprinkling them over the casserole ensures a golden-brown, crispy crust that contrasts beautifully with the creamy seafood underneath. The result is a dish that feels indulgent yet incredibly easy to put together.
Perfecting the Garnish
My cousin Miguel, who claims to have the best plating skills in the family, always insists on the final touch—thinly sliced lemon and a handful of fresh parsley. The citrusy brightness of the lemon balances the richness of the casserole, while the parsley adds a fresh, herby contrast. It’s these little details that elevate a simple recipe into something truly special.
Serving Suggestions and Variations
While this prawn casserole is delicious on its own, it pairs beautifully with warm, crusty bread or even steamed rice if you’re keeping things traditional. If you want to get creative, try adding a bit of grated cheese on top before baking for an extra layer of flavor.
For those who prefer a spicier kick, a dash of chili flakes or a few slices of red chili mixed in can bring some heat. And if you’re feeling indulgent, swapping the mayonnaise for a bit of cream cheese or adding some mushrooms can create an even richer version of this dish.
A New Favorite in the Filipino Kitchen
Though not originally part of our cuisine, this prawn casserole proves that Filipino cooking is always evolving, embracing new influences while keeping the essence of what makes our food special—flavor, heart, and the joy of sharing a meal with loved ones. The next time you want to impress your family with something different yet comforting, give this dish a try. It just might become a staple in your home, just as it has in ours.
How to Make Prawn Casserole
Ingredients
- 4 cups cooked shelled prawns about 1 kilo with shells
- 2 1/2 cups thinly sliced celery
- 1 pc onion finely chopped
- 1 cup mayonnaise about 250ml bottle
- 2 tsp. Worcestershire sauce
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 1/2 cup bread crumbs
- 1/2 cup melted butter or margarine
- Lemon slices and parsley
Instructions
How to cook Prawn Casserole:
- Cut prawns into bite size pieces if they are too big, if they are small prawns, you can use them whole.
- Mixed the prawns with celery, onion, mayonnaise, Worcestershire sauce, salt and pepper.
- Spread mixture in a butter casserole dish.
- Combine bread crumbs and melted butter or margarine then sprinkle over casserole.
- Bake in a 350 °F oven for 30 minutes or until lightly brown.
- Garnish with lemon sliced and parsley and serve hot.
Notes
Cooking Tips:
Use Fresh Prawns for the Best Flavor
Fresh prawns bring out the natural sweetness and tenderness in the dish, making the casserole more flavorful. If using frozen prawns, thaw them properly by soaking them in cold water for about 15 minutes to prevent a rubbery texture. Avoid overcooking the prawns before baking, as they will continue to cook in the oven and stay juicy.Toast the Bread Crumbs for Extra Crunch
Toasting the bread crumbs in melted butter before adding them to the casserole gives a richer, golden-brown crust. This step enhances the texture and prevents the topping from turning soggy while baking. A crispy topping balances the creamy prawn mixture, making each bite more satisfying.Let the Casserole Rest Before Serving
Allowing the prawn casserole to rest for about 5 minutes after baking helps the flavors settle and makes it easier to serve. This resting time prevents the sauce from being too runny, allowing the ingredients to blend together perfectly. Serving it too soon may cause the texture to be too loose, so a little patience makes a big difference.
