Best 5 Amazing Seafood Casserole Bake Recipes

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Are you ready to embark on a culinary adventure that will tantalize your taste buds and leave you craving for more? Look no further than the "Amazing Seafood Casserole Bake"! This delectable dish is a symphony of flavors and textures, featuring a harmonious blend of succulent seafood, creamy sauce, and aromatic herbs. Whether you're hosting a special occasion dinner or simply seeking a comforting meal to warm your soul, this seafood casserole bake is guaranteed to impress and satisfy.

Here are our top 5 tried and tested recipes!

SEAFOOD CASSEROLE



Seafood Casserole image

A family favorite, this rice casserole is filled with plenty of seafood and veggies. It's hearty, homey and so easy to make. -Nancy Billups, Princeton, Iowa

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 13

1 package (6 ounces) long grain and wild rice
1 pound frozen crabmeat, thawed, or 2-1/2 cups canned lump crabmeat, drained
1 pound cooked shrimp, peeled, deveined and cut into 1/2-inch pieces
2 celery ribs, chopped
1 medium onion, finely chopped
1/2 cup finely chopped green pepper
1 can (4 ounces) mushroom stems and pieces, drained
1 jar (2 ounces) diced pimientos, drained
1 cup mayonnaise
1 cup 2% milk
1/2 teaspoon pepper
Dash Worcestershire sauce
1/4 cup dry bread crumbs

Steps:

  • Cook rice according to package directions. Meanwhile, preheat oven to 375°., In a large bowl, combine the crab, shrimp, celery, onion, green pepper, mushrooms and pimientos. In a small bowl, whisk mayonnaise, milk, pepper and Worcestershire sauce; stir into seafood mixture. Stir in rice., Transfer to a greased 13x9-in. baking dish. Sprinkle with the dry bread crumbs. Bake, uncovered, until bubbly, 40-50 minutes.

Nutrition Facts : Calories 585 calories, Fat 34g fat (5g saturated fat), Cholesterol 209mg cholesterol, Sodium 1045mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 2g fiber), Protein 37g protein.

CHEESY SEAFOOD BAKE



Cheesy seafood bake image

Comfort food at its healthiest! This protein-rich dinner is perfect after a workout, and provides an impressive 4 of your 5-a-day along with vitamin C and iron

Provided by Sara Buenfeld

Categories     Dinner, Fish Course, Lunch, Supper

Time 40m

Number Of Ingredients 14

300g medium potatoes (about 3), thinly sliced
2 tbsp milk
40g mature cheddar , finely grated
1 tsp rapeseed oil
1 onion (160g), finely chopped
1 red pepper , deseeded and finely diced (270g)
2 tsp balsamic vinegar
1 tsp vegetable bouillon powder
400g can chopped tomatoes
½ x 30g pack basil , leaves picked and finely chopped
1 garlic clove , finely grated
280g pack skinless cod loins
100g frozen small Atlantic cooked prawns , defrosted
160g broccoli florets

Steps:

  • Boil the potato slices for 10 mins then drain, tip into a bowl and gently mix in the milk and half the cheese. Don't worry if the potatoes break up a little.
  • Meanwhile, heat the oil in a large frying pan and cook the onion until softened. Stir in the pepper and cook for 5 mins more. Spoon in the balsamic vinegar and bouillon powder, then stir in the tomatoes, basil and garlic. Lay the cod fillets on top, then cover and cook for 6-8 mins until the cod flakes when tested. Heat the grill to high.
  • Take off the heat, stir in the prawns and tip into a shallow baking dish, breaking up the cod into large chunks. Cover with the potatoes and sprinkle with the remaining cheese. Grill until golden. While it's grilling, steam or boil the broccoli to serve with the bake.

Nutrition Facts : Calories 511 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 21 grams sugar, Fiber 12 grams fiber, Protein 49 grams protein, Sodium 1.1 milligram of sodium

AMAZING SEAFOOD CASSEROLE BAKE



Amazing Seafood Casserole Bake image

Fresh seafood is the best to use with this casserole. The recipe may be doubled if desired. This casserole is DELICIOUS!

Provided by Kittencalrecipezazz

Categories     Crab

Time 50m

Yield 6 serving(s)

Number Of Ingredients 17

1/2 cup butter (no subs please!)
1/3 cup flour
2 -3 teaspoons prepared mustard (can use Dijon)
1 small onion, finely chopped
1 tablespoon minced fresh garlic (optional)
1 tablespoon Worcestershire sauce
3/4 teaspoon paprika (or to taste)
salt
1/4 teaspoon Tabasco sauce
3 cups half-and-half cream
6 ounces gruyere cheese, cut into small cubes
3 cups medium cooked shrimp, shell removed (or to taste)
2 cups cooked crabmeat (or to taste)
1 cup olive, sliced (black or green)
1 tablespoon fresh lemon juice
1/2 cup parmesan cheese (or to taste)
salt and pepper

Steps:

  • Set oven to 350 degrees.
  • Grease/butter a large casserole dish, enough to hold the complete mixture, I use my large white Corning Ware dish for this.
  • In a large saucepan, melt butter over low heat until melted.
  • Add/whisk in flour, mustard, onion, garlic Worcestershire sauce, paprika, salt, pepper and tabasco sauce; whisk for 2 minutes.
  • Carefully add in the half and half cream, whisking constantly until thickened, adjusting the salt to taste.
  • Remove from heat and add/mix in the gruyere cheese until melted.
  • Transfer the mixture into a large bowl.
  • Add in the seafood and olives; mix until well combined.
  • Transfer mixture to prepared casserole dish.
  • Brush the top of the casserole with lemon juice.
  • Sprinkle grated Parmesan cheese on top.
  • At this point the casserole may be refigerated, and baked later.
  • Bake for about 30 minutes, or until hot and bubbly.

Nutrition Facts : Calories 506.2, Fat 43.4, SaturatedFat 25.5, Cholesterol 124, Sodium 624.9, Carbohydrate 14.6, Fiber 1.2, Sugar 1.3, Protein 16.5

SEAFOOD CASSEROLE AS MADE BY BETSY'S GAMMY RECIPE BY TASTY



Seafood Casserole As Made By Betsy's Gammy Recipe by Tasty image

Take your taste buds on a trip to the East Coast with this creamy casserole from Betsy's grandmother. Get creative by using your favorite seafood, but if you decide to stick with shrimp and scallops, keep an eye on them, as they cook quickly. For extra crunch, don't over-pulse the bread crumbs. Serve the casserole with a light salad and watch as your guests gush over what's sure to be your new summer staple.

Provided by Betsy Carter

Categories     Dinner

Yield 8 servings

Number Of Ingredients 17

1 lb sourdough bread, 1 medium load, roughly torn
8 tablespoons unsalted butter, 1 stick, melted, divided
1 cup shredded cheddar cheese
3 teaspoons kosher salt, divided, plus more to taste
4 cups dry white wine, plus 1 tablespoon, divided
1 lb shrimp, 16/20 count, peeled and deveined
1 lb large scallops
1 lb jumbo lump crabmeat
2 cups half & half
3 tablespoons all-purpose flour
1 teaspoon worcestershire sauce
1 teaspoon paprika
1 tablespoon lemon juice
2 tablespoons ketchup
28 oz artichoke heart, 2 cans, drained and chopped
fresh chive, chopped, for garnish
lemon wedge, for serving

Steps:

  • Preheat the oven to 350˚F (180˚C).
  • Spread the bread in a single layer on a rimmed baking sheet and bake for 10 minutes, until lightly toasted. Let cool to room temperature. Leave the oven on.
  • Add the toasted bread to a food processor and pulse until finely ground. You should have about 4 cups (460 G) of bread crumbs.
  • In a large bowl, combine the bread crumbs, 4 tablespoons of melted butter, the cheddar cheese, and 1 teaspoon of salt and toss to combine. Set aside.
  • In a medium pot, combine 4 cups (960 ml) of white wine and a generous pinch of salt and bring to a boil over medium-high heat. Add the shrimp and cook until bright pink, about 1 minute. Use a spider or slotted spoon to transfer the shrimp to a colander to drain.
  • Return the wine to a boil. Add the scallops and cook until just opaque, about 2 minutes. Transfer the scallops to a colander to drain.
  • Chop the shrimp and scallops into bite-size pieces. Transfer to large bowl, along with the crab and 1 teaspoon of salt. Toss to combine.
  • In a liquid measuring cup or medium bowl, whisk together the half-and-half, 3 tablespoons of melted butter, the flour, Worcestershire sauce, paprika, lemon juice, ketchup, remaining tablespoon of white wine, and remaining teaspoon of salt.
  • Brush the remaining tablespoon of melted butter in a 9 x 13-inch (22 x 33 cm) baking dish.
  • Scatter the artichokes in an even layer over the bottom of the baking dish. Scoop the seafood mixture over the artichokes. Pour the sauce over the seafood. Top with the bread crumb mixture.
  • Bake the casserole for 20-25 minutes, or until bubbling and golden brown.
  • Top with chives and serve with lemon wedges.
  • Enjoy!

Nutrition Facts : Calories 842 calories, Carbohydrate 61 grams, Fat 40 grams, Fiber 6 grams, Protein 52 grams, Sugar 6 grams

BAKED SEAFOOD CASSEROLE



Baked Seafood Casserole image

This dish is served in many restaurants in New England. You can use lobster, any type of fish you wish or no fish at all. It is very versatile.

Provided by quotFoodThe Way To

Categories     One Dish Meal

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 lb scallops
1 lb medium shrimp
1 lb crabmeat
2 lbs boneless haddock
12 ounces shredded mozzarella cheese
2 1/2 cups Ritz cracker crumbs
1/2 cup butter (melted)
1 teaspoon garlic powder
1 1/2 teaspoons Worcestershire sauce

Steps:

  • In a well-buttered 9"x13" baking dish, layer seafood in the order listed; cover with cheese. Mix together the Ritz cracker crumbs, butter, Worcestershire sauce and garlic powder; spread over the cheese, covering top.
  • Bake uncovered at 350 degrees for 45 minutes. Serve the casserole with a wedge of lemon.

Tips:

  • Use fresh seafood: The fresher the seafood, the better the casserole will taste. If you can't find fresh seafood, frozen seafood is a good option.
  • Don't overcook the seafood: Seafood cooks quickly, so be careful not to overcook it. Overcooked seafood will be tough and chewy.
  • Use a variety of seafood: Don't be afraid to mix and match different types of seafood in your casserole. This will give the casserole a more complex flavor.
  • Use a flavorful sauce: The sauce is what will really make your casserole sing. Be sure to use a sauce that is flavorful and complements the seafood.
  • Top the casserole with cheese: Cheese is a classic topping for seafood casserole. It adds a delicious golden brown crust.
  • Serve the casserole hot: Seafood casserole is best served hot out of the oven. Serve it with a side of rice or salad.

Conclusion:

Seafood casserole is a delicious and easy-to-make dish that is perfect for any occasion. With a few simple tips, you can make a seafood casserole that is sure to impress your family and friends. So next time you're looking for a seafood dish to try, be sure to give seafood casserole a try!

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