Best 5 Baked Stuffed Seafood Casserole Recipes

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Baked stuffed seafood casserole is a delicious and versatile dish that can be tailored to your liking. This hearty and satisfying dish can be served as a main course or as a side dish, and can be made with a variety of seafood, vegetables, and spices. The possibilities are endless, and the results are always delicious. Whether you're looking for a quick and easy weeknight meal or a special occasion dish, baked stuffed seafood casserole is sure to please.

Check out the recipes below so you can choose the best recipe for yourself!

STUFFED 6-SEAFOOD CASSEROLE



Stuffed 6-Seafood Casserole image

Make and share this Stuffed 6-Seafood Casserole recipe from Food.com.

Provided by cheeseburger

Categories     One Dish Meal

Time 2h

Yield 10 serving(s)

Number Of Ingredients 11

3/4 lb haddock
144 Ritz cracker crumbs (4 sleeves)
2 cups salted butter (4 sticks)
1 onion
5 pressed garlic cloves
6 tablespoons olive oil
1/2 lb shrimp
1/2 lb bay scallop
1 lb baby clams
1/2 lb imitation crabmeat
2 chopped lobster tails (optional)

Steps:

  • Drizzle olive oil diagonally across 8 1/2 x 11" pan.
  • Divide 1 butter stick into approximately 9 pads of butter and scatter over the bottom of the pan.
  • Divide haddock into 1" thick pieces and layer above pads of butter leaving minimal spacing in the pan.
  • Layer with Ritz Stuffing Mix* #1.
  • (Will be needing 2 mixes).
  • Stuffing Mix*:.
  • 2 sleeves Ritz Crackers (crumbs) set aside in a mixing bowl.
  • In a small pan, saute 2 Tablespoons Olive Oil, 1 stick of butter, 3 Tablespoons chopped onion and 2 pressed garlic cloves. When onions appear "clear", pour liquid mixture into mixing bowl containing cracker crumbs and mix well coating all crumbs.
  • In a family size skillet pan, saute 2 Tablespoons Olive Oil, 1 stick of butter, 3 Tablespoons chopped onion and 3 pressed garlic cloves along with 1/2 pound shrimp, 1/2 pound bay scallops, 1/2 pound cubed imitation crabmeat, 1 pound whole baby clams (and optional 2 chopped lobster tails), if you have any leftover haddock, cut into smaller pieces and add to skillet as well. Let simmer on medium low for about 15 minutes and layer seafood mixture next into the pan.
  • Add your second and final layer of Ritz Stuffing Mix*.
  • Cover with foil and bake at 350°F for 60 minutes.
  • Enjoy!

Nutrition Facts : Calories 760.6, Fat 57, SaturatedFat 27.2, Cholesterol 172.2, Sodium 1514.1, Carbohydrate 37.7, Fiber 1.4, Sugar 5.8, Protein 25.1

BAKED STUFFED SEAFOOD CASSEROLE



Baked Stuffed Seafood Casserole image

I love this easy casserole. I will be making this for our New Year's Eve dinner along with a nice steak. Prep time doesn't include time for cleaning your seafood.

Provided by MARIA MAC

Categories     < 60 Mins

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 8

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 1/2 teaspoons Worcestershire sauce

Steps:

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

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

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.

BAKED STUFFED SHRIMP WITH RITZ CRACKERS®



Baked Stuffed Shrimp with Ritz Crackers® image

My late mother created this recipe over thirty years ago. My grandparents, my father, and myself have enjoyed these baked stuffed shrimp every other Friday for many years. It's a tradition - we eat baked stuffed shrimp for dinner and then play cards! (We've been leaving out the scallops lately due to the high price, and we don't even miss them.) We serve the shrimp with a nice garden salad and rice pilaf or baked potato.

Provided by Julie Cahoon

Categories     Seafood     Shellfish     Scallops

Time 45m

Yield 4

Number Of Ingredients 11

2 (4 ounce) packages crushed buttery round crackers (such as Ritz®)
cooking spray
½ cup parsley
5 saltine crackers, crushed
½ teaspoon celery salt
1 clove minced garlic
4 sea scallops, chopped
½ cup chopped imitation crabmeat
¼ cup butter, melted
¼ cup white cooking wine
20 jumbo shrimp, peeled and deveined

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Coat a baking dish with cooking spray.
  • Mix crushed round crackers, parsley, saltines, celery salt, and garlic together in a large bowl. Add scallops, crabmeat, melted butter, and cooking wine; mix stuffing well.
  • Place a shrimp on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Repeat with remaining shrimp.
  • Stuff each shrimp with a heaping tablespoon of stuffing and place back-side up in the baking dish. Repeat with remaining shrimp and stuffing. Add 1 or 2 tablespoons water to the bottom of the baking dish to keep shrimp moist during baking.
  • Bake in the preheated oven until shrimp are opaque and stuffing is beginning to brown, 15 to 18 minutes.

Nutrition Facts : Calories 601.2 calories, Carbohydrate 44.4 g, Cholesterol 318.1 mg, Fat 27 g, Fiber 1.6 g, Protein 42.2 g, SaturatedFat 9.9 g, Sodium 1410.4 mg, Sugar 6 g

Tips:

  • Selecting Fresh Seafood: Opt for seafood that has a mild, briny scent and firm texture. Avoid any seafood with a fishy or ammonia-like odor.
  • Proper Thawing: If using frozen seafood, thaw it in the refrigerator overnight or under cold running water for quicker results. Never thaw seafood at room temperature.
  • Seasoning: Use a combination of herbs, spices, and citrus to enhance the flavor of the seafood. Fresh herbs like parsley, dill, and chives add a vibrant touch.
  • Cooking Seafood: Avoid overcooking seafood as it can become tough and rubbery. Cook seafood until it reaches an internal temperature of 145°F (63°C) for fish and 165°F (74°C) for shellfish.
  • Choosing Vegetables: Use a variety of vegetables to add color and texture to the casserole. Bell peppers, zucchini, mushrooms, and spinach are excellent choices.
  • Combining Ingredients: Layer the seafood, vegetables, and sauce evenly in the casserole dish to ensure even cooking. Top with cheese or breadcrumbs for a golden brown crust.
  • Baking Time and Temperature: Bake the casserole in a preheated oven at 350°F (175°C) for approximately 25-30 minutes or until the seafood is cooked through and the casserole is bubbly.

Conclusion:

Baked stuffed seafood casserole is a versatile and flavorful dish that combines the goodness of seafood, vegetables, and a creamy sauce. By following these tips and carefully selecting ingredients, you can create a delicious and satisfying casserole that is perfect for any occasion. Experiment with different types of seafood, vegetables, and sauces to find your favorite variations. This crowd-pleasing casserole is sure to become a staple in your seafood recipe collection.

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