Easy Seafood Casserole Recipe

There's something deeply comforting about a bubbling, golden-topped seafood casserole coming out of the oven. This dish wraps flaky fish, tender shrimp, and a creamy sauce in a warm hug of savory goodness – perfect for a cozy night in or a fuss-free dinner with guests.

this Recipe

The first time I made this recipe was during a beach vacation, when we had leftover seafood from a day’s haul and no desire to spend hours cooking. Now, it’s my go-to whenever I want something that feels indulgent but is incredibly simple to make.

Whether you're craving something satisfying after a long day or need an impressive yet easy dish for company, this easy seafood casserole will hit the spot.

Why You'll Love This Easy Seafood Casserole

Get ready to add this dish to your weekly dinner rotation – it’s that good. The balance of creamy richness and ocean-fresh flavor makes it a must-try.

It’s incredibly quick and easy to make. This seafood casserole comes together in just about 35 minutes from start to finish. Minimal prep, one dish, and no complicated steps – it’s ideal for even the busiest of nights.

Great for using up leftovers. Have a few shrimp, scallops, or pieces of fish leftover from another meal? Toss them in. This recipe is forgiving and welcomes a variety of seafood options.

Budget-friendly luxury. While seafood can seem pricey, this recipe stretches it with the help of a creamy base and a breadcrumb topping, allowing you to serve up a special-occasion meal without the special-occasion cost.

Customizable for any taste. Whether you like it mild, want to add spice, or prefer certain types of seafood, this casserole can be adapted to suit your pantry and preferences.

Once you try this casserole, it’ll become your secret weapon for a comforting meal that feels fancy with almost no extra effort.

Ingredients Notes

This casserole proves that simple ingredients, when combined thoughtfully, can create something truly delicious. Here's what makes this dish sing:

Seafood is the star here. I typically use a combination of shrimp, white fish (like cod or haddock), and sometimes scallops if I have them. You can use fresh or frozen seafood – just make sure it’s thawed and patted dry to prevent excess water in the casserole.

Cream of mushroom soup gives the dish its rich, creamy base. You can substitute with cream of celery or cream of shrimp if you prefer. If you’re making it from scratch, a quick roux with butter, flour, and milk will work just as well.

Mayonnaise might surprise you, but it adds a subtle tang and helps keep everything moist without being greasy. Just a few spoonfuls make a big difference in texture.

Cheddar cheese brings a melty, savory note. I recommend sharp cheddar for its bold flavor, but a milder one works if you're serving picky eaters.

Breadcrumbs are the final touch, creating that irresistible crispy topping. Toss them with a little melted butter or olive oil before baking for the perfect golden crust.

For tools, all you really need is a large mixing bowl and a 9x13-inch casserole dish. If you have a broiler-safe dish, even better – you can give the top a quick broil at the end for extra crunch.

How To Make This Easy Seafood Casserole

Making this casserole is as easy as it gets. Here’s how it all comes together:

Start by preheating your oven to 375°F (190°C) and lightly greasing your casserole dish. If you're using frozen seafood, make sure it's thawed completely and patted dry.

In a large mixing bowl, combine your seafood, cream of mushroom soup, mayonnaise, and half of the shredded cheddar cheese. Season the mixture with salt, pepper, and a little paprika or Old Bay if you want a hint of spice. Stir until everything is well coated.

Transfer the mixture to your prepared dish, spreading it out evenly. Sprinkle the remaining cheese over the top, then cover it with a layer of buttered breadcrumbs for that signature crunch.

Bake the casserole uncovered for about 25 minutes, until it's bubbling and golden on top. If you like an extra-crispy topping, switch to the broiler for the last 2-3 minutes – but watch it closely so it doesn’t burn.

Once done, let the casserole rest for 5 minutes before serving. This helps everything set up nicely and makes it easier to scoop.

Total prep and cook time is around 35 minutes – perfect for a weeknight dinner with minimal cleanup.

Storage Options

Got leftovers? You’re in luck – this seafood casserole stores beautifully.

For refrigeration, let the casserole cool completely, then cover the dish tightly or transfer the contents to an airtight container. It will stay fresh in the fridge for up to 3 days.

To freeze, portion the casserole into individual servings and store them in freezer-safe containers. When properly sealed, it can last for up to 2 months in the freezer. For best results, thaw overnight in the fridge before reheating.

When it’s time to reheat, use the oven or a toaster oven to maintain the texture of the breadcrumbs. Microwave reheating works in a pinch, but you may lose some of the topping’s crispiness.

Variations and Substitutions

One of the best things about this seafood casserole is how adaptable it is. Here are some of my favorite ways to switch it up:

Swap the seafood. Don’t have shrimp? Use crab meat or even canned tuna. Leftover salmon works beautifully here too.

Add vegetables. Stir in frozen peas, chopped spinach, or cooked mushrooms to bulk up the casserole and sneak in extra nutrients.

Make it spicy. Add a chopped jalapeño, a pinch of cayenne pepper, or a few dashes of hot sauce to give it a kick.

Try a different soup base. Cream of celery or even cream of potato offers a unique flavor twist while still keeping things creamy and cozy.

Use a different cheese. Monterey Jack or Gruyère can add a sophisticated spin. Or go for a smoky flavor with a bit of gouda.

Don’t be afraid to experiment – this recipe is very forgiving. Trust your taste buds, and make it your own!

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