Easy Seafood Casserole Recipe

Before my neighbor gave me this recipe, I never imagined that a seafood casserole could be so easy. My mom mainly prepared casseroles with canned tuna while I was growing up, and they were always a little bland and dry. I attempted cooking more elaborate fish meals, but they were frequently overdone or simply not cooked enough.

That’s because I was using too many ingredients and trying to cook everything separately, which made things too difficult. But this dish with seafood is different.

Even my children, who typically reject seafood, ask for seconds because it’s simple and all in one dish. This recipe is a game-changer for working parents who want to have dinner on the table quickly.

What Kind of Seafood Should I Use?

How you choose to use the seafood in this recipe is basically up to you. Although flounder is called for in the recipe, you may simply substitute any mild white fish, such as cod, haddock, or sole, as long as the fillets are roughly the same thickness to ensure even cooking.

Medium or large shrimp (21–25 or 16–20 count per pound) are ideal, and to make eating them easier, you should peel and devein them.

When it comes to scallops, choose “dry” sea scallops instead of “wet” ones that have undergone preservative treatment; the former will brown more effectively and have a sweeter flavor.

While lump is indicated for the crabmeat, you can also use giant lump for a fancier dish or, if you’re on a tight budget, backfin.

Options for Substitutions

• Flounder fillets: Try cod, haddock, or sole; any mild white fish will work well here. Just be careful not to make it too thick, or you may need to change the cooking time.
• Shrimp and scallops: If you’d like, you can use all scallops or all shrimp. Simply add a few more shrimp to make up the difference if you’re using smaller ones. Just make sure to fully thaw any frozen seafood before using it.
• Lump crabmeat: If you’re on a tight budget, imitation crab can work, but real crab flesh has the best flavor. You could also omit it and substitute more scallops or shrimp.
• Heavy cream: Though the sauce won’t be as rich, half-and-half can work. You may need to use one teaspoon of cornstarch diluted with cold water to thicken the sauce if you’re using half-and-half.
• Chicken stock: Clam juice or fish stock are excellent alternatives that enhance the flavor of seafood. Vegetable stock also works in a pinch.
• Old Bay seasoning: For a comparable flavor profile, combine a pinch of celery salt, paprika, and cayenne pepper if you don’t have Old Bay.

What to Serve With Seafood Casserole?

Simple sides that don’t overpower its delicate flavors go well with this creamy seafood casserole.

A serving of angel hair pasta or plain white rice is a great way to mop up all that creamy sauce.

Roasted broccoli or steamed asparagus are excellent vegetable options; simply squeeze in some lemon to add some zest.

A simple mixed green salad with a simple vinaigrette allows the casserole take center stage if you want to keep it light.

Ingredients For Seafood Casserole

• 4 ounces flounder fillets (divided into two parts)
• 6 large scallops
• 6 extra-large shrimp
• 4 tablespoons butter
• 4 ounces lump crabmeat
• 3/4 cup chicken stock
• 1/2 cup heavy cream
• 1/2 teaspoon garlic powder
• 1 tablespoon dijon mustard
• 1/4 teaspoon black pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon chopped italian parsley (optional)
• 1/2 teaspoon old bay seasoning (optional)

Instructions For Seafood Casserole

Step 1: Sauté the Seafood

Two tablespoons of butter should be melted in a big skillet over medium-high heat.

You can use olive oil instead of butter if you’d like.

Add the scallops and shrimp to the pan once it’s heated.

Just enough time to sear the outside of them is approximately a minute of sautéing.

After deglazing the pan with a little white wine, add the chicken stock, heavy cream, dijon mustard, and seasonings of your choice.

Remove the shrimp and scallops from the pan after another minute of sautéing the combination.

Set them aside for later use.

Step 2: Create and Thicken the Sauce

Add two tablespoons of flour-dredged butter (called beurre manie) to the pan with the remaining seafood sauce.

This will act as a thickening agent.

Simmer the mixture over low heat until the sauce thickens to the consistency you want.

After the sauce has thickened, take the pan off of the burner and stir in the seared scallops, shrimp, and crab meat, making sure that every piece of seafood is thoroughly covered.

Set aside this seafood mixture for later use.

Step 3: Prepare and Bake the Flounder

Preheat your oven to 350° F.

In each casserole dish, place the flounder fillets at the bottom.

Sprinkle the fillets with Old Bay seasoning after adding a small amount of water to the dish.

For ten minutes, bake the flounder in a preheated oven.

Drain the casserole dish of any extra water after baking.

Step 4: Assemble and Final Bake

Place the prepared seafood mixture over the flounder fillets in the casserole dish after the flounder has been roasted and the water has been drained out.

For added taste, sprinkle with some Old Bay seasoning.

Put the casserole dish back in the oven and bake it for another twenty-five minutes at 350°F, or until the top is bubbling and golden brown.

Step 5: Serve and Enjoy

Before serving, take the casserole dish out of the oven and allow it to cool somewhat.

Savor your delicious and flawlessly cooked seafood dish!

Storage Instructions For Seafood Casserole

• Keep Fresh: If kept in an airtight container, this seafood dish can be kept in the refrigerator for up to two days. It’s best to eat it as soon as possible to preserve the greatest flavor and texture of the shrimp, scallops, and fish because it contains a variety of seafood.
• Freeze: This casserole can be frozen, but I wouldn’t suggest it because frozen and reheated shellfish might go rubbery. Additionally, the cream sauce may separate while thawing, which would lower the dish’s overall quality.
• Warm Up: Reheat leftovers in a covered dish in an oven set to 325°F for 15 to 20 minutes, or until thoroughly heated. If the sauce seems overly thick, you can thin it out with a little cream. Seafood can become tough and chewy if it is microwaved, so avoid doing so.