Nothing says comfort food quite like a creamy seafood casserole bubbling away in the oven. Whether you’re craving a quick weeknight dinner or planning a cozy weekend feast, these 18 recipes bring together tender seafood, rich sauces, and savory toppings in the most delicious ways. Get ready to dive into a roundup that’ll have you reaching for your casserole dish in no time!
Classic Shrimp and Crab Seafood Casserole
Filling and comforting, this seafood casserole brings coastal flavors to your table with minimal effort. Fresh shrimp and crab combine with creamy sauce for a satisfying one-dish meal that’s perfect for weeknights or entertaining. You’ll love how the buttery breadcrumb topping contrasts with the rich seafood filling.
Ingredients
– 1 lb raw shrimp, peeled and deveined (thaw if frozen)
– 8 oz lump crabmeat, picked for shells
– 2 cups cooked white rice (day-old works best)
– 1 cup heavy cream (or half-and-half for lighter option)
– 1/2 cup mayonnaise
– 1/4 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 2 tbsp lemon juice (freshly squeezed preferred)
– 1 tsp Old Bay seasoning (adjust to preference)
– 1/2 tsp garlic powder
– 1/2 cup panko breadcrumbs
– 2 tbsp melted butter
– Salt and black pepper to taste
Instructions
1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with butter or cooking spray.
2. Pat the shrimp completely dry with paper towels to ensure proper searing.
3. Chop the shrimp into 1/2-inch pieces for even distribution throughout the casserole.
4. Gently fold together shrimp, crabmeat, rice, heavy cream, mayonnaise, Parmesan, parsley, lemon juice, Old Bay, and garlic powder in a large bowl.
5. Season the mixture with salt and pepper, tasting before adding more seasoning.
6. Transfer the seafood mixture to the prepared baking dish and spread into an even layer.
7. Combine panko breadcrumbs with melted butter in a small bowl until crumbs are evenly coated.
8. Sprinkle the buttered breadcrumbs evenly over the entire surface of the casserole.
9. Tip: For extra crisp topping, press breadcrumbs lightly into the surface rather than leaving them loose.
10. Bake at 375°F for 25-30 minutes until the casserole is bubbling around the edges.
11. Check that the internal temperature reaches 165°F using an instant-read thermometer.
12. Switch your oven to broil and cook for 2-3 more minutes until the topping is golden brown.
13. Tip: Watch carefully during broiling as breadcrumbs can burn quickly.
14. Remove the casserole from the oven and let it rest for 5-7 minutes before serving.
15. Tip: Resting allows the sauce to thicken and makes serving cleaner.
Just baked to perfection, this casserole delivers creamy, tender seafood with a satisfying crispy top. Juicy shrimp and sweet crab shine through the rich sauce, while the buttery crumbs add welcome texture. Serve it alongside a crisp green salad or with lemon wedges for bright acidity that cuts through the richness.
Lobster and Scallop Creamy Casserole
Savor this luxurious seafood casserole that transforms simple ingredients into an elegant meal. Perfect for special occasions or when you want to impress dinner guests. The creamy sauce and tender seafood create a comforting yet sophisticated dish.
Ingredients
– 1 lb lobster meat, chopped (fresh or thawed frozen)
– 1 lb sea scallops, patted dry (remove side muscle if present)
– 2 cups heavy cream (for rich sauce)
– 1 cup shredded Gruyère cheese (or Swiss cheese)
– 1/2 cup grated Parmesan cheese (freshly grated melts better)
– 1/4 cup dry white wine (such as Sauvignon Blanc)
– 2 tbsp unsalted butter (for sautéing)
– 1 small yellow onion, finely diced (about 1/2 cup)
– 2 garlic cloves, minced (about 1 tsp)
– 1 tsp fresh thyme leaves (or 1/2 tsp dried)
– 1/2 tsp paprika (for color and mild heat)
– 1/4 tsp cayenne pepper (optional, for spice)
– Salt and black pepper to taste (start with 1/2 tsp each)
– 1/4 cup panko breadcrumbs (for crispy topping)
– 1 tbsp chopped fresh parsley (for garnish)
Instructions
1. Preheat your oven to 375°F and lightly grease a 2-quart baking dish.
2. Melt butter in a large skillet over medium heat until foaming subsides.
3. Add diced onion and cook for 4-5 minutes until translucent and fragrant.
4. Stir in minced garlic and cook for 1 minute until aromatic but not browned.
5. Pour in white wine and simmer for 2 minutes to reduce by half, scraping up any browned bits.
6. Add heavy cream, thyme, paprika, cayenne, salt, and black pepper to the skillet.
7. Bring the cream mixture to a gentle simmer over medium-low heat, stirring occasionally.
8. Cook the sauce for 5-7 minutes until slightly thickened enough to coat the back of a spoon.
9. Stir in Gruyère and Parmesan cheeses until completely melted and smooth.
10. Gently fold in lobster meat and scallops, ensuring they’re evenly coated with sauce.
11. Transfer the seafood mixture to the prepared baking dish and spread evenly.
12. Sprinkle panko breadcrumbs evenly over the top of the casserole.
13. Bake uncovered for 20-25 minutes until bubbly around edges and topping is golden.
14. Let the casserole rest for 5 minutes before serving to allow the sauce to set.
15. Garnish with fresh parsley just before serving.
Keep this casserole’s creamy texture balanced by the tender seafood chunks that melt in your mouth. The rich Gruyère and Parmesan create a sophisticated flavor profile that pairs beautifully with crusty bread for soaking up every bit of sauce. Consider serving individual portions in ramekins for an elegant presentation at dinner parties.
Cheesy Tuna and Pasta Seafood Bake
Every busy cook needs this cheesy tuna pasta bake in their arsenal. It transforms simple pantry staples into a comforting family meal. You’ll have dinner on the table in under an hour with minimal fuss.
Ingredients
– 8 ounces elbow pasta (or any short pasta shape)
– 2 (5-ounce) cans tuna in water, drained (solid white albacore preferred)
– 1 cup frozen peas (no need to thaw)
– 1 (10.5-ounce) can condensed cream of mushroom soup (or cream of celery)
– 1 cup whole milk (2% works but whole creates creamier sauce)
– 1 ½ cups shredded cheddar cheese, divided (sharp cheddar recommended)
– ½ cup panko breadcrumbs (regular breadcrumbs work too)
– 2 tablespoons unsalted butter, melted (salted butter works, reduce added salt)
– ½ teaspoon garlic powder
– ¼ teaspoon black pepper
– ¼ teaspoon salt (adjust based on soup saltiness)
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish.
2. Cook elbow pasta in salted boiling water for 1 minute less than package directions for al dente texture.
3. Drain pasta thoroughly and return to the warm pot off heat.
4. Tip: Reserve ¼ cup pasta water before draining to adjust sauce consistency if needed.
5. Add drained tuna, breaking it apart with a fork into flaky pieces.
6. Stir in frozen peas, cream of mushroom soup, and whole milk until evenly combined.
7. Mix in 1 cup shredded cheddar cheese, garlic powder, black pepper, and salt.
8. Tip: For extra flavor, add 1 tablespoon lemon juice or ¼ teaspoon smoked paprika.
9. Transfer the mixture to the prepared baking dish and spread evenly.
10. In a small bowl, combine panko breadcrumbs, melted butter, and remaining ½ cup cheddar cheese.
11. Sprinkle the breadcrumb mixture evenly over the pasta surface.
12. Tip: Press topping lightly to help it adhere and create even browning.
13. Bake at 375°F for 20-25 minutes until bubbly around edges and topping is golden brown.
14. Let rest for 5 minutes before serving to allow sauce to thicken.
Perfectly creamy with satisfying crispy topping, this bake delivers comfort in every bite. The tuna stays moist while peas add fresh pops of sweetness. Serve with a simple green salad or roasted vegetables for a complete weeknight meal.
Garlic Butter Salmon and Cod Casserole
Grab your baking dish for this seafood delight that comes together in under an hour. Garlic butter salmon and cod casserole delivers restaurant-quality flavor with minimal effort. Perfect for busy weeknights when you want something impressive but straightforward.
Ingredients
– 1 lb salmon fillets, skin removed (cut into 2-inch chunks)
– 1 lb cod fillets (cut into 2-inch chunks)
– 4 tbsp unsalted butter, melted (or olive oil for dairy-free)
– 4 garlic cloves, minced (about 2 tbsp)
– 1 lemon, juiced (about 3 tbsp)
– 1 tsp paprika
– 1/2 tsp black pepper
– 1/4 tsp salt (adjust to taste)
– 2 tbsp fresh parsley, chopped (or 2 tsp dried)
– 1/2 cup panko breadcrumbs (for extra crunch)
Instructions
1. Preheat oven to 400°F and lightly grease a 9×13 inch baking dish with butter or oil.
2. Pat salmon and cod chunks completely dry with paper towels to ensure proper browning.
3. In a small bowl, combine melted butter, minced garlic, lemon juice, paprika, black pepper, and salt.
4. Arrange salmon and cod chunks evenly in the prepared baking dish in a single layer.
5. Pour the garlic butter mixture evenly over all fish pieces, coating thoroughly.
6. Sprinkle panko breadcrumbs evenly over the top for a crispy crust.
7. Bake at 400°F for 15-18 minutes until fish flakes easily with a fork and breadcrumbs are golden.
8. Remove from oven and immediately sprinkle with fresh parsley.
9. Let rest for 3 minutes before serving to allow juices to redistribute. Buttery, flaky fish with a crisp topping makes this casserole satisfying on its own. Serve over rice to soak up the garlic butter sauce, or with roasted vegetables for a complete meal. The combination of tender salmon and mild cod creates wonderful texture contrast in every bite.
Spicy Cajun Seafood Casserole with Andouille Sausage
Unleash bold Louisiana flavors with this hearty one-dish wonder. Spicy andouille sausage teams up with tender seafood in a creamy, zesty sauce. Perfect for feeding a crowd with minimal cleanup.
Ingredients
– 1 lb andouille sausage, sliced (or any smoked sausage)
– 1 lb large shrimp, peeled and deveined
– 8 oz scallops
– 1 cup diced onion
– 1 cup diced bell pepper (any color)
– 2 tbsp Cajun seasoning (adjust spice level)
– 1/4 cup unsalted butter
– 1/4 cup all-purpose flour
– 2 cups whole milk
– 1 cup shredded Monterey Jack cheese
– 1/2 cup panko breadcrumbs
– 2 tbsp olive oil
– 1/4 cup chopped fresh parsley
Instructions
1. Preheat your oven to 375°F.
2. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat.
3. Add sliced andouille sausage and cook for 5-7 minutes until browned.
4. Remove sausage from skillet and set aside.
5. Add remaining olive oil to the same skillet.
6. Sauté diced onion and bell pepper for 4-5 minutes until softened.
7. Add shrimp and scallops to the skillet.
8. Sprinkle with 1 tablespoon Cajun seasoning.
9. Cook seafood for 2-3 minutes until shrimp turn pink.
10. Remove seafood mixture from skillet and set aside with sausage.
11. Melt butter in the same skillet over medium heat.
12. Whisk in flour and cook for 1 minute to make a roux.
13. Gradually whisk in milk until smooth.
14. Cook sauce for 3-4 minutes until thickened.
15. Stir in remaining Cajun seasoning.
16. Add shredded Monterey Jack cheese and stir until melted.
17. Return sausage and seafood mixture to the skillet.
18. Stir everything together until well combined.
19. Sprinkle panko breadcrumbs evenly over the top.
20. Bake at 375°F for 20 minutes until bubbly and golden.
21. Remove from oven and let rest for 5 minutes.
22. Garnish with chopped fresh parsley before serving.
Golden-brown panko gives way to a creamy, spicy interior bursting with juicy shrimp and smoky sausage. The andouille infuses every bite with its signature heat while the scallops add delicate sweetness. Serve over rice to soak up the rich sauce or with crusty bread for dipping.
Creamy Clam and Mussel Casserole with Herbs
Keeping weeknight dinners exciting doesn’t require complicated techniques. This creamy seafood casserole comes together quickly with minimal prep. Fresh herbs and briny shellfish create a comforting dish that feels special.
Ingredients
– 1 lb fresh clams, scrubbed (or frozen clams, thawed)
– 1 lb fresh mussels, debearded (discard any that won’t close)
– 2 tbsp olive oil (or any neutral oil)
– 1 medium yellow onion, diced
– 3 garlic cloves, minced
– 1 cup dry white wine
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 2 tbsp fresh parsley, chopped
– 1 tbsp fresh thyme leaves
– 1/2 tsp red pepper flakes (adjust to heat preference)
– Salt and black pepper
Instructions
1. Preheat your oven to 375°F.
2. Heat olive oil in a large oven-safe skillet over medium-high heat.
3. Add diced onion and cook for 4-5 minutes until translucent.
4. Stir in minced garlic and cook for 1 minute until fragrant.
5. Pour in white wine, scraping any browned bits from the pan bottom.
6. Add clams and mussels to the skillet.
7. Cover the skillet and steam shellfish for 6-8 minutes until shells open.
8. Discard any unopened shellfish using tongs.
9. Remove shellfish from skillet and set aside temporarily.
10. Reduce heat to medium and pour heavy cream into the skillet.
11. Simmer cream for 3-4 minutes until slightly thickened.
12. Stir in Parmesan cheese until fully incorporated.
13. Add fresh parsley, thyme, and red pepper flakes.
14. Season sauce with salt and black pepper.
15. Return shellfish to the skillet, nestling them into the sauce.
16. Transfer skillet to preheated oven.
17. Bake for 12-15 minutes until bubbly and lightly browned.
18. Remove from oven and let rest for 3 minutes before serving.
Diving into this casserole reveals tender shellfish swimming in a rich, herb-infused cream sauce. The briny seafood pairs beautifully with crusty bread for soaking up every drop. For a complete meal, serve over linguine or with a simple green salad alongside.
Mediterranean Seafood Casserole with Feta and Olives
A Mediterranean seafood casserole brings coastal flavors to your table with minimal effort. This one-pan wonder combines briny olives, creamy feta, and fresh seafood in a vibrant tomato base. You’ll have dinner ready in under an hour with just a few simple steps.
Ingredients
– 1 lb mixed seafood (shrimp, scallops, firm white fish), thawed if frozen
– 2 tbsp olive oil, or any neutral oil
– 1 medium onion, diced
– 3 garlic cloves, minced
– 1 (14.5 oz) can diced tomatoes, undrained
– 1/2 cup kalamata olives, pitted
– 4 oz feta cheese, crumbled
– 1 tsp dried oregano
– 1/4 tsp red pepper flakes, optional for heat
– 1/4 cup fresh parsley, chopped
– Salt and black pepper, to taste
Instructions
1. Preheat your oven to 375°F.
2. Heat olive oil in a large oven-safe skillet over medium heat until shimmering.
3. Add diced onion and cook for 5 minutes until translucent, stirring occasionally.
4. Add minced garlic and cook for 1 minute until fragrant.
5. Pour in the diced tomatoes with their juices and bring to a simmer.
6. Stir in dried oregano, red pepper flakes (if using), and season with salt and black pepper.
7. Arrange the mixed seafood evenly in the skillet.
8. Scatter kalamata olives over the seafood.
9. Top everything with crumbled feta cheese.
10. Transfer the skillet to the preheated oven and bake for 20 minutes until seafood is cooked through and feta is lightly golden.
11. Remove from oven and let rest for 5 minutes.
12. Sprinkle with fresh parsley before serving.
This casserole emerges from the oven with the feta beautifully melted into the tomato base. The briny olives and creamy cheese perfectly complement the tender seafood. Try serving it over couscous or with crusty bread to soak up every bit of the flavorful sauce.
Baked Scallop and Shrimp Alfredo Casserole
Kick off your weeknight dinner with this creamy seafood casserole that comes together in under an hour. Packed with tender scallops and shrimp in a rich Alfredo sauce, it’s comfort food that feels fancy without the fuss. Perfect for feeding a crowd or making ahead for busy days.
Ingredients
– 1 lb large sea scallops, patted dry (thaw if frozen)
– 1 lb large shrimp, peeled and deveined (tails on or off)
– 12 oz fettuccine pasta, broken in half
– 2 cups heavy cream
– 1 cup grated Parmesan cheese, plus extra for topping
– 4 tbsp unsalted butter
– 3 garlic cloves, minced
– 1 tsp lemon zest
– ½ tsp paprika
– ¼ tsp cayenne pepper, optional for heat
– ½ cup panko breadcrumbs
– 2 tbsp chopped fresh parsley
– Salt and black pepper, to season
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a rolling boil and cook the fettuccine for 1 minute less than package directions for al dente.
3. Drain the pasta thoroughly and return it to the pot off the heat.
4. Melt butter in a large skillet over medium heat and sauté minced garlic for 1 minute until fragrant.
5. Pat scallops and shrimp dry with paper towels to ensure a good sear.
6. Add scallops to the skillet and sear for 2 minutes per side until golden, then transfer to a plate.
7. Cook shrimp in the same skillet for 2 minutes per side until pink and opaque, then remove.
8. Pour heavy cream into the skillet and bring to a gentle simmer over medium-low heat.
9. Whisk in Parmesan cheese until the sauce is smooth and slightly thickened, about 3–4 minutes.
10. Stir lemon zest, paprika, cayenne (if using), and a pinch of black pepper into the sauce.
11. Combine the cooked pasta, Alfredo sauce, scallops, and shrimp in the prepared baking dish, folding gently to mix.
12. Sprinkle panko breadcrumbs and extra Parmesan evenly over the top.
13. Bake uncovered for 20–25 minutes until the top is golden and the edges are bubbly.
14. Let the casserole rest for 5 minutes before serving to allow the sauce to set.
15. Garnish with fresh parsley and serve immediately.
Zesty lemon brightens the rich, creamy sauce, while the panko topping adds a satisfying crunch against tender pasta and seafood. For a fresh twist, serve with a simple arugula salad dressed in lemon vinaigrette to cut through the richness. Leftovers reheat beautifully—just cover with foil and warm at 350°F until heated through.
Old Bay Seasoned Crab and Shrimp Casserole
Baked to golden perfection, this hearty casserole brings coastal flavors straight to your dinner table. Old Bay seasoning infuses every bite with that classic Chesapeake Bay taste, while the creamy base keeps it comforting and satisfying. It’s the perfect one-dish meal for busy weeknights or casual gatherings.
Ingredients
– 1 lb lump crab meat, picked over for shells
– 1 lb raw shrimp, peeled and deveined (31-40 count works well)
– 2 cups cooked white rice (day-old rice holds shape better)
– 1 cup mayonnaise (Duke’s recommended for tang)
– 1/2 cup sour cream
– 1/4 cup chopped fresh parsley
– 2 tbsp Old Bay seasoning (adjust for more kick)
– 1 tbsp lemon juice (fresh squeezed preferred)
– 1 cup crushed Ritz crackers
– 2 tbsp melted butter
– 1/4 tsp black pepper
Instructions
1. Preheat your oven to 375°F.
2. Gently combine crab meat, shrimp, rice, mayonnaise, sour cream, parsley, Old Bay seasoning, lemon juice, and black pepper in a large mixing bowl.
3. Transfer the mixture to a 9×13 inch baking dish, spreading it evenly.
4. Mix crushed Ritz crackers with melted butter in a small bowl until crumbs are evenly coated.
5. Sprinkle the buttered cracker crumbs evenly over the casserole mixture.
6. Bake at 375°F for 25-30 minutes until the topping is golden brown and the edges are bubbly.
7. Check for doneness by ensuring shrimp have turned pink and opaque throughout.
8. Let the casserole rest for 5 minutes before serving to allow flavors to meld.
The creamy interior contrasts beautifully with the buttery, crunchy topping, creating wonderful textural variety. Serve it alongside a simple green salad or with crusty bread to soak up every last bit. Leftovers reheat surprisingly well, making this dish even more practical for meal planning.
Lemon Garlic Butter Lobster Casserole
Lemon garlic butter lobster casserole brings restaurant luxury to your kitchen with minimal effort. This comforting bake combines sweet lobster meat with bright citrus and rich butter in a creamy, satisfying dish. Perfect for special occasions or when you simply want to treat yourself.
Ingredients
– 1 lb cooked lobster meat, chopped (fresh or thawed frozen)
– 4 tbsp unsalted butter, melted (plus extra for greasing)
– 3 garlic cloves, minced (about 1 tbsp)
– 1/4 cup fresh lemon juice (from 2 medium lemons)
– 1/2 cup heavy cream
– 1/2 cup panko breadcrumbs
– 1/4 cup grated Parmesan cheese
– 2 tbsp chopped fresh parsley
– 1/2 tsp paprika
– 1/4 tsp black pepper
– 1/4 tsp salt (adjust to taste)
Instructions
1. Preheat your oven to 375°F.
2. Lightly grease a 2-quart baking dish with butter.
3. Combine melted butter, minced garlic, and lemon juice in a medium bowl.
4. Stir in heavy cream until fully incorporated.
5. Add chopped lobster meat to the butter mixture and toss gently to coat.
6. Transfer the lobster mixture to the prepared baking dish, spreading it evenly.
7. In a separate small bowl, mix panko breadcrumbs, Parmesan cheese, parsley, paprika, salt, and pepper.
8. Sprinkle the breadcrumb mixture evenly over the lobster.
9. Bake for 20-25 minutes until the topping is golden brown and the edges are bubbling.
10. Let the casserole rest for 5 minutes before serving.
Serve this casserole immediately while hot and bubbly. The buttery lobster stays tender beneath the crispy, golden topping. Spoon it over pasta or crusty bread to soak up every bit of the creamy lemon-garlic sauce.
Seafood Mac and Cheese Casserole
Looking for a comforting twist on classic mac and cheese? This seafood version transforms the familiar dish into a decadent casserole. Loaded with tender shellfish and creamy cheese sauce, it’s perfect for special dinners or impressive potlucks.
Ingredients
– 1 lb elbow macaroni
– 2 tbsp unsalted butter
– 3 tbsp all-purpose flour
– 2 cups whole milk, warmed slightly
– 8 oz sharp cheddar cheese, shredded (freshly shredded melts better)
– 4 oz Gruyère cheese, shredded
– 1 lb mixed seafood (shrimp and scallops recommended), thawed if frozen
– 1/2 cup panko breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/4 tsp cayenne pepper, optional for heat
– 2 tbsp olive oil
– Salt to season throughout
Instructions
1. Preheat oven to 375°F and grease a 9×13 inch baking dish.
2. Bring a large pot of salted water to a rolling boil.
3. Add elbow macaroni and cook for 7 minutes until al dente.
4. Drain pasta thoroughly but do not rinse.
5. Pat seafood dry with paper towels to ensure proper browning.
6. Heat olive oil in a large skillet over medium-high heat.
7. Sear seafood for 2-3 minutes until just opaque, then remove from skillet.
8. Melt butter in the same skillet over medium heat.
9. Whisk in flour and cook for 1 minute until golden to make a roux.
10. Gradually whisk in warm milk until smooth with no lumps.
11. Cook sauce for 3-4 minutes until thickened enough to coat the back of a spoon.
12. Remove from heat and stir in cheddar and Gruyère until fully melted.
13. Season sauce with smoked paprika, garlic powder, and cayenne if using.
14. Combine cooked pasta, cheese sauce, and seafood in the prepared baking dish.
15. Mix panko and Parmesan in a small bowl for the topping.
16. Sprinkle breadcrumb mixture evenly over the casserole.
17. Bake for 20-25 minutes until topping is golden and sauce is bubbling.
18. Let rest for 5 minutes before serving to allow sauce to set.
A creamy, luxurious texture contrasts beautifully with the tender seafood bites throughout. The smoked paprika adds subtle depth while the triple-cheese blend creates incredible richness. Serve alongside crisp roasted vegetables or a simple green salad to balance the indulgence.
Smoked Salmon and Spinach Seafood Bake
Looking for a seafood dish that feels fancy but comes together with minimal effort? This smoked salmon and spinach bake delivers rich flavor with straightforward preparation. Let’s get cooking right away.
Ingredients
– 1 lb smoked salmon, flaked
– 10 oz fresh spinach
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 2 tbsp lemon juice
– 1 tsp garlic powder
– 1/2 tsp black pepper
– 1/4 tsp salt
Instructions
1. Preheat your oven to 375°F.
2. Wash the spinach thoroughly and pat dry with paper towels to remove excess moisture.
3. Roughly chop the spinach into bite-sized pieces.
4. In a large mixing bowl, combine the spinach, flaked smoked salmon, heavy cream, Parmesan cheese, lemon juice, garlic powder, black pepper, and salt.
5. Mix all ingredients until evenly distributed throughout.
6. Transfer the mixture to a 9×13 inch baking dish, spreading it into an even layer.
7. Bake at 375°F for 25-30 minutes, until the top is golden brown and the edges are bubbling.
8. Remove from oven and let rest for 5 minutes before serving.
Juicy smoked salmon pairs beautifully with the creamy spinach base, creating a luxurious texture that’s both rich and satisfying. Serve this bake over pasta or with crusty bread to soak up every bit of the flavorful sauce. The bright lemon notes cut through the richness, making each bite perfectly balanced.
Coconut Curry Seafood Casserole with Rice
Fragrant coconut curry transforms simple seafood into a comforting one-pot meal. This casserole layers rice with shrimp and scallops in a creamy sauce. Everything bakes together for minimal cleanup and maximum flavor.
Ingredients
– 1 cup jasmine rice, rinsed well to remove excess starch
– 1 lb large shrimp, peeled and deveined (thaw if frozen)
– 1/2 lb sea scallops, patted dry with paper towels
– 1 (13.5 oz) can coconut milk, full-fat for richer sauce
– 2 tbsp red curry paste, or yellow for milder heat
– 1 tbsp fish sauce, or soy sauce for vegetarian option
– 1 tbsp lime juice, fresh squeezed preferred
– 1 cup frozen peas, no need to thaw
– 1/2 cup chicken broth, or vegetable broth
– 2 tbsp vegetable oil, or any neutral oil
– 1 small yellow onion, diced 1/4-inch
– 3 garlic cloves, minced
Instructions
1. Preheat oven to 375°F.
2. Heat vegetable oil in a large oven-safe skillet over medium-high heat for 1 minute.
3. Add diced onion and cook for 4 minutes until translucent.
4. Add minced garlic and cook for 1 minute until fragrant.
5. Stir in red curry paste and cook for 30 seconds to bloom the spices.
6. Pour in coconut milk, chicken broth, fish sauce, and lime juice.
7. Bring mixture to a simmer while stirring constantly.
8. Add rinsed jasmine rice and frozen peas to the skillet.
9. Arrange shrimp and scallops evenly over the rice mixture.
10. Cover skillet tightly with foil or an oven-safe lid.
11. Bake at 375°F for 25 minutes until rice is tender and seafood is opaque.
12. Remove from oven and let rest covered for 5 minutes to absorb remaining liquid.
13. Fluff rice gently with a fork before serving. While resting, the rice absorbs the final bits of coconut broth for perfect texture. The scallops become tender while shrimp stay juicy in the aromatic curry. Serve with extra lime wedges for bright acidity that cuts through the richness.
Parmesan Crusted Tilapia and Shrimp Casserole
Nailing a seafood dinner doesn’t require hours in the kitchen. This parmesan-crusted casserole combines tilapia and shrimp for a satisfying, one-dish meal. It’s surprisingly simple to prepare for a weeknight yet impressive enough for guests.
Ingredients
– 1 lb tilapia fillets, thawed if frozen
– 1/2 lb raw shrimp, peeled and deveined
– 1 cup panko breadcrumbs
– 1/2 cup grated Parmesan cheese
– 1/4 cup mayonnaise
– 2 tbsp lemon juice
– 1 tsp garlic powder
– 1/2 tsp paprika
– 2 tbsp melted butter
– 1 tbsp chopped fresh parsley
– Cooking spray
Instructions
1. Preheat your oven to 400°F.
2. Lightly spray a 9×13 inch baking dish with cooking spray.
3. Pat the tilapia fillets and shrimp completely dry with paper towels.
4. Arrange the tilapia fillets in a single layer in the prepared baking dish.
5. Scatter the shrimp evenly around the tilapia.
6. In a small bowl, combine the mayonnaise and lemon juice.
7. Spread the mayonnaise mixture evenly over the tilapia and shrimp.
8. In a separate bowl, mix the panko breadcrumbs, Parmesan cheese, garlic powder, and paprika.
9. Sprinkle the breadcrumb mixture evenly over the seafood.
10. Drizzle the melted butter over the breadcrumb topping.
11. Bake for 15-18 minutes until the fish flakes easily with a fork.
12. Switch your oven to broil on high.
13. Broil for 1-2 minutes until the topping is golden brown.
14. Remove from oven and sprinkle with fresh parsley.
Fresh from the oven, the tilapia stays moist while the panko-Parmesan crust turns wonderfully crispy. The shrimp add a sweet, briny contrast to the rich, cheesy topping. Serve it over lemon rice or with roasted asparagus to soak up the flavorful juices.
Herbed White Wine Seafood Casserole
Dive into this elegant yet approachable seafood casserole that’s perfect for weeknights or entertaining. Herbs and white wine create a fragrant, savory broth that cooks the seafood gently. You’ll have a restaurant-quality meal ready in under an hour.
Ingredients
– 1 lb mixed seafood (shrimp, scallops, firm white fish), thawed if frozen
– 2 tbsp olive oil, or any neutral oil
– 1 cup dry white wine, such as Sauvignon Blanc
– 1/2 cup heavy cream
– 2 cloves garlic, minced
– 1 tbsp fresh thyme leaves, or 1 tsp dried
– 1 tbsp fresh parsley, chopped
– 1/2 tsp salt, adjust to taste
– 1/4 tsp black pepper
– 1 lemon, sliced for garnish
Instructions
1. Preheat your oven to 375°F.
2. Pat the mixed seafood dry with paper towels to ensure even cooking.
3. Heat olive oil in a large oven-safe skillet over medium-high heat.
4. Add minced garlic and sauté for 1 minute until fragrant.
5. Pour in the white wine and bring to a simmer for 2 minutes to cook off the alcohol.
6. Stir in heavy cream, thyme, salt, and pepper.
7. Add the mixed seafood to the skillet in a single layer.
8. Transfer the skillet to the preheated oven.
9. Bake for 12–15 minutes until the seafood is opaque and firm.
10. Remove from the oven and sprinkle with fresh parsley.
11. Garnish with lemon slices before serving. The creamy, wine-infused broth keeps the seafood tender and juicy. Try serving it over angel hair pasta or with crusty bread to soak up every drop of the savory sauce.
Bacon-Wrapped Scallop and Crab Casserole
Gather your ingredients for this decadent seafood bake that transforms simple components into an impressive main course. Get ready to wrap, layer, and bake your way to a rich, savory dish perfect for special dinners or holiday gatherings. This recipe delivers restaurant-quality flavors with straightforward home cooking techniques.
Ingredients
– 1 lb large sea scallops (about 12-16 count)
– 8 oz lump crab meat, picked through for shells
– 12 slices thick-cut bacon
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/4 cup breadcrumbs
– 2 tbsp unsalted butter
– 1 tbsp lemon juice
– 1 tsp Old Bay seasoning
– 1/2 tsp smoked paprika
– 1/4 tsp cayenne pepper (optional, for heat)
– 2 tbsp chopped fresh parsley
– Salt and black pepper to taste
Instructions
1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with butter or cooking spray.
2. Pat scallops completely dry with paper towels to ensure proper browning.
3. Wrap each scallop tightly with one slice of bacon, securing with a toothpick if needed.
4. Arrange bacon-wrapped scallops in a single layer in the prepared baking dish.
5. Bake at 375°F for 15 minutes until bacon begins to crisp but isn’t fully cooked.
6. While scallops bake, gently combine crab meat, heavy cream, Parmesan, lemon juice, Old Bay, paprika, and cayenne in a mixing bowl.
7. Carefully spoon the crab mixture around and between the partially baked scallops.
8. In a small bowl, mix breadcrumbs with melted butter until evenly coated.
9. Sprinkle buttered breadcrumbs evenly over the entire casserole surface.
10. Return dish to oven and bake for another 20-25 minutes until topping is golden brown and bubbly.
11. Check internal temperature with an instant-read thermometer; it should read 145°F for seafood safety.
12. Let rest for 5 minutes before serving to allow flavors to meld and casserole to set.
13. Garnish with fresh parsley just before serving.
Mouthwatering textures await with crisp bacon giving way to tender scallops and creamy crab filling. The rich seafood flavors pair beautifully with crusty bread for soaking up every bit of sauce. For an elegant presentation, serve individual portions in ramekins with lemon wedges on the side.
Easy One-Pot Seafood Casserole with Vegetables
You know those nights when you want something impressive but don’t want to wash a mountain of dishes? This one-pot seafood casserole delivers restaurant-quality flavor with minimal cleanup.
Ingredients
– 1 lb mixed seafood (shrimp, scallops, firm white fish chunks), thawed if frozen
– 2 tbsp olive oil (or any neutral oil)
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 bell pepper, any color, chopped
– 1 cup sliced mushrooms
– 1 can (14.5 oz) diced tomatoes, undrained
– 1 cup chicken broth (or vegetable broth)
– 1/2 cup heavy cream
– 1 tsp paprika
– 1/2 tsp dried thyme
– Salt and black pepper, to taste
– 1/4 cup chopped fresh parsley, for garnish
Instructions
1. Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.
2. Add diced onion and cook for 3-4 minutes until translucent, stirring occasionally.
3. Add minced garlic and cook for 30 seconds until fragrant.
4. Add chopped bell pepper and sliced mushrooms, cooking for 4-5 minutes until vegetables begin to soften.
5. Stir in diced tomatoes with their juices, chicken broth, and heavy cream.
6. Add paprika, dried thyme, salt, and black pepper, stirring to combine.
7. Bring the mixture to a simmer, then reduce heat to medium-low and cook for 8 minutes.
8. Preheat your oven to 375°F while the sauce simmers.
9. Pat the mixed seafood dry with paper towels to ensure proper browning.
10. Gently nestle the seafood into the simmering vegetable mixture.
11. Transfer the skillet to the preheated oven and bake for 12-15 minutes until seafood is cooked through.
12. Remove from oven and sprinkle with chopped fresh parsley.
13. Let rest for 3 minutes before serving to allow flavors to meld.
Hearty and satisfying, this casserole features tender seafood in a creamy tomato broth with perfectly cooked vegetables. The paprika adds subtle smokiness while the fresh parsley brightens each bite. Serve it directly from the skillet with crusty bread for soaking up the flavorful sauce.
Southern-Style Seafood Casserole with Cornbread Topping
Satisfying comfort food doesn’t get much better than this hearty seafood bake. Southern-style casserole combines tender seafood with a golden cornbread crust. It’s perfect for feeding a crowd or enjoying as leftovers.
Ingredients
– 1 lb raw shrimp, peeled and deveined (thaw if frozen)
– 8 oz lump crab meat, picked through for shells
– 1 cup corn kernels (fresh, frozen, or canned)
– 1/2 cup diced onion
– 1/2 cup diced celery
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1 tbsp Cajun seasoning (adjust for spice preference)
– 1 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp butter
– 1 tbsp olive oil (or any neutral oil)
– 1 box cornbread mix (8.5 oz)
– 1/3 cup milk
– 1 egg
– 1/4 cup shredded cheddar cheese (optional for extra richness)
Instructions
1. Preheat your oven to 375°F.
2. Heat olive oil in a large oven-safe skillet over medium heat.
3. Add diced onion and celery, cooking for 4-5 minutes until softened.
4. Stir in minced garlic and cook for 1 minute until fragrant.
5. Add butter to the skillet and let it melt completely.
6. Sprinkle in Cajun seasoning, smoked paprika, salt, and black pepper.
7. Pour in chicken broth and heavy cream, stirring to combine.
8. Bring the mixture to a gentle simmer for 3 minutes.
9. Add corn kernels and cook for 2 minutes.
10. Gently fold in shrimp and crab meat.
11. Cook for 3-4 minutes until shrimp turn pink and opaque.
12. Remove skillet from heat and set aside.
13. In a separate bowl, whisk together cornbread mix, milk, and egg until just combined.
14. Spoon cornbread batter evenly over the seafood mixture.
15. Sprinkle shredded cheddar cheese over the cornbread topping if using.
16. Bake at 375°F for 18-20 minutes until cornbread is golden brown.
17. Insert a toothpick into the cornbread center – it should come out clean.
18. Let the casserole rest for 5 minutes before serving.
Let the casserole rest briefly before diving in – this allows the flavors to settle and makes serving cleaner. The contrast between the creamy seafood base and crumbly cornbread topping creates wonderful texture variation. For a complete Southern meal, pair with collard greens or a simple cucumber salad to cut through the richness.
Summary
Looking for cozy comfort food? These 18 creamy seafood casseroles offer endless inspiration for delicious weeknight dinners and special occasions. We hope you find your new family favorite! Don’t forget to share which recipe you loved most in the comments below and pin this article to your Pinterest boards for easy meal planning.
