Best 6 Seafood N Shells Casserole Recipes

Seafood n Shells Casserole is a delightful medley of tender seafood and pasta, enveloped in a creamy and cheesy sauce. With its origins in the coastal regions of America, this dish has become a favorite among seafood enthusiasts worldwide. Bursting with flavors from the sea, this casserole is a culinary symphony that combines the succulent taste of seafood with the rich creaminess of the sauce, all while the pasta provides a comforting base. Whether you prefer shrimp, crab, or a combination of your favorite seafood, this recipe offers endless possibilities for customization. So, let's dive into the world of flavors and explore the recipe for Seafood n Shells Casserole, a dish that will tantalize your taste buds and leave you craving more.

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

SHRIMP AND CRABMEAT SEAFOOD CASSEROLE

Shrimp and Crabmeat Seafood Casserole image

Try this easy seafood casserole made with shrimp, crab, lobster, Parmesan cheese, wine, and a seasoned white sauce.

Provided by Diana Rattray

Categories Entree Lunch Dinner

Time 36m

Yield 4

Number Of Ingredients 14

Ingredients

5 tablespoons butter, divided
4 ounces mushrooms, sliced
12 to 16 ounces shrimp, cooked and cut into small pieces
8 ounces lobster meat, cooked
4 ounces crabmeat, cooked
1/4 cup flour
2 cups milk
Dash salt, or to taste
Dash pepper, or to taste
1/4 teaspoon paprika
1 to 2 teaspoons chives, snipped
1 to 2 teaspoons parsley, finely chopped
2 tablespoons dry white wine, or sherry
2 to 4 tablespoons Parmesan cheese

Steps:

Gather the ingredients.
Heat the oven to 350 F. Melt 1 tablespoon of butter in a medium saucepan or sauté pan over medium heat. Add the sliced mushrooms and cook, stirring, until they are tender.
Use a small piece of the reserved butter to grease a 1 1/2-quart casserole , then combine in it the shrimp, lobster, and crabmeat. Add the cooked mushrooms on top.
Add the remaining butter to a saucepan and place it over medium-low heat; stir in flour until smooth and bubbly. Continue cooking, stirring, for 2 minutes.
Gradually add the milk, stirring constantly. Continue to cook and stir over low heat until the sauce is thickened and bubbly. Stir in the salt, pepper, paprika, chives, parsley, and wine.
Gently pour the sauce into the seafood mixture and mix well. Sprinkle with the parmesan cheese.
Bake the casserole in the preheated oven for 20 minutes.
Turn on the broiler for a minute to achieve a brown and attractive top.
Serve immediately and enjoy.

Nutrition Facts : Calories 492 kcal, Carbohydrate 18 g, Cholesterol 370 mg, Fiber 1 g, Protein 53 g, SaturatedFat 12 g, Sodium 1544 mg, Sugar 7 g, Fat 22 g, ServingSize Serves 4, UnsaturatedFat 0 g

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

Ingredients

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.

SEAFOOD-STUFFED PASTA SHELLS

Seafood-Stuffed Pasta Shells image

Add Italian taste to your family's dinner. Enjoy pasta shells stuffed with crabmeat and shrimps that are ready in about an hour.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h5m

Yield 6

Number Of Ingredients 10

Ingredients

18 uncooked jumbo pasta shells
1 tablespoon margarine or butter
1 medium onion, chopped (1/2 cup)
1/2 cup chopped bell pepper
1/2 pound asparagus, cut into 1-inch pieces (1 1/2 cups)
1 1/2 cups frozen cooked large salad shrimp, thawed
2 cans (6 ounces each) crabmeat, drained (1 3/4 cups)
1 jar (17 ounces) Alfredo pasta sauce
2 tablespoons chopped fresh or 1/2 teaspoon dried basil leaves
1/4 cup shredded Parmesan cheese

Steps:

Heat oven to 350°. Spray rectangular baking dish, 13x9x2 inches, with cooking spray. Cook and drain pasta shells as directed on package.
While shells are cooking, melt margarine in 12-inch nonstick skillet over medium-high heat. Cook onion and bell pepper in margarine 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in asparagus. Cover and cook 3 to 5 minutes, stirring occasionally, until asparagus is crisp-tender; remove from heat. Stir in shrimp, crabmeat, 1/2 cup of the pasta sauce and half of the basil.
Spread about 1/4 cup of the remaining sauce over bottom of baking dish. Fill each cooked pasta shell with about 2 tablespoons of the seafood mixture. Arrange in dish. Spoon remaining sauce over shells. Sprinkle each filled shell with Parmesan cheese and remaining basil. Bake uncovered 25 to 30 minutes or until bubbly.

Nutrition Facts : Calories 505, Carbohydrate 31 g, Cholesterol 190 mg, Fat 4, Fiber 2 g, Protein 28 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 660 mg

CHRISTMAS SEAFOOD CASSEROLE

Christmas Seafood Casserole image

This is passed down to me from my aunt. Serve with tossed salad if desired.

Provided by Rose

Categories Main Dish Recipes Casserole Recipes

Time 50m

Yield 4

Number Of Ingredients 13

Ingredients

3 tablespoons butter
1 cup chopped onions
1 ½ cups chopped celery
2 ½ cups milk
6 tablespoons all-purpose flour
1 ½ teaspoons butter
4 ounces Cheddar cheese, sliced
½ teaspoon salt
½ teaspoon black pepper
¼ pound crabmeat
¼ pound lobster meat
¼ pound medium shrimp
¼ pound scallops

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
Melt 3 tablespoons butter in a skillet, and saute the onions and celery until tender.
Heat the milk in a saucepan over medium heat, and mix in the flour and 1 1/2 teaspoons butter until well blended. Gradually blend the cheese into the mixture. Season with salt and pepper.
In a medium bowl, mix the onions and celery with the cheese sauce mixture. Toss in the crabmeat, lobster, shrimp, and scallops. Transfer to the prepared baking dish.
Bake uncovered in the preheated oven 25 minutes, or until the seafood is opaque and the surface is lightly browned.

Nutrition Facts : Calories 452.8 calories, Carbohydrate 23.7 g, Cholesterol 162 mg, Fat 23.7 g, Fiber 1.7 g, Protein 35.5 g, SaturatedFat 14.5 g, Sodium 940 mg, Sugar 9.8 g

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

Ingredients

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.

MARITIME (CANADA) SEAFOOD CASSEROLE

Maritime (Canada) Seafood Casserole image

This is a seafood casserole recipe that we often make at Christmas or New Year's. We live in on the east coast of Canada so we have good access to seafood. You can change the quantities or types of seafood used. I usually don't use the crab meat, but increase the amount of lobster and shrimp I use. You can use haddock or salmon in it also. I usually use whatever I have on hand. The important thing is to use approximately the same volume of fish as stated in the recipe. I usually serve it over the flaky pastry shells, but you can also serve it in crepes or just by itself on the plate.

Provided by Chef burnt toast

Categories Canadian

Time 1h10m

Yield 1 casserole, 8 serving(s)

Number Of Ingredients 16

Ingredients

2 cups water
1 cup chopped celery
3/4 cup finely chopped onion
1/2 lb shrimp
1/2 lb scallops
1 1/2 cups cooked lobster meat
1 1/2 cups cooked crabmeat
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup light cream
1 1/2 cups shredded cheddar cheese
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup shredded cheddar cheese
1/2 cup fresh breadcrumb (or cracker crumbs)
2 tablespoons melted butter

Steps:

In a saucepan, bring the water to a boil, cook celery, and onions until tender (about 6 minutes).
Using slotted spoon transfer vegetables to a large bowl.
In same saucepan and water, poach scallops over low heat until firm and opaque (aobut 3 minutes).
Add shrimp and cook about 4 minutes.
Drain seafood, reserving 3/4 cup of cooking liquid. This liquid amount is based on the original serving size. Increase liquid accordingly.
Place all seafood into large bowl.
In large saucepan, melt butter over medium heat.
Add flour and cook, stir for 2 minutes.
Gradually whisk in 3/4 cup of cooking liquid and cream, cook until thick. This liquid amount is based on the original serving size. Increase liquid accordingly.
Stir in cheese until melted.
Add seafood, season with salt and pepper.
Transfer into 3.5 L casserole dish.
Make topping by melting 2 tablespoons butter and stirring in the 1cup shredded cheddar cheese and 1/2 cups of bread crumbs. Keep in mind this topping is for original recipe.
Spread topping over casserole.
You can refrigerate the casserole at this point for up to 8 hours, or
Bake uncovered in 325oF oven 35-45 minutes or until bubbly around edges. Let stand 5 minutes.

Tips:

Use a variety of seafood. This will give your casserole a more complex flavor. Some good options include shrimp, crab, lobster, scallops, and salmon.
Don't overcook the seafood. Seafood cooks quickly, so be careful not to overcook it. Otherwise, it will become tough and rubbery.
Use a creamy sauce. A creamy sauce will help to keep the seafood moist and flavorful. You can use a simple white sauce, or you can add some herbs or spices to give it more flavor.
Top the casserole with a crispy topping. A crispy topping will add texture and flavor to the casserole. You can use bread crumbs, crushed crackers, or grated Parmesan cheese.
Serve the casserole hot. Seafood casserole is best served hot, so make sure to cook it just before you're ready to eat it.

Conclusion:

Seafood casserole is a delicious and easy-to-make dish that's perfect for any occasion. With a variety of seafood, a creamy sauce, and a crispy topping, this casserole is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give seafood casserole a try. You won't be disappointed!