How to Make the Perfect Seafood Casserole

What’s more American than a casserole? All the good stuff—meat and pasta or rice—are mixed together with vegetables and sauce in one dish that will fill you up. Tossing seafood into the mix is a great way to cut down the calories and add more nutrients. If the only seafood casserole you’ve had is tuna casserole, it’s time to expand your taste horizons! These seafood casserole recipes are delicious!

Creamy Cape Cod Seafood Casserole


The best seafood market in Rhode Island, CT

8 ounces noodles (thin egg noodles or shells)

1/2 cup butter divided

1 lb broccoli, chopped

2 lbs shrimp, peeled and deveined

2 lbs bay scallops, trimmed

1/2 tsp salt

1/8 tsp black pepper

4 cups of milk

1 cup sharp cheddar cheese, shredded

1 cup gruyere cheese, shredded

6 Tbsp all-purpose flour

1/2 tsp paprika


Preheat your oven to 350° F.

Fill a large pot with water to cook the noodles. Follow the instructions on the package to cook the noodles. Once the noodles are al dente (tender but a little firm), remove the pot from the heat.

Drain the noodles and pour them into a large casserole dish.

In a saucepan, melt the butter over medium-high heat. Once it’s melted, whisk in the flour, salt, and pepper. Stir the mixture continuously until it is smooth (about 2 minutes).

Slowly pour in the milk, whisking continuously. Once it is smooth, add in the cheese.

After the cheese has melted and the mixture has thickened, pour it over the pasta.

Toss the chopped broccoli, shrimp, and scallops into the casserole dish. Mix until the vegetables, meat, and pasta are coated in the sauce.

Cover the casserole dish and place in the oven. Bake for 40 to 45 minutes (until the sauce is bubbling).

Pull the casserole dish out of the oven and turn the oven to broil. Remove the cover on the casserole dish, then sprinkle cheese and paprika on top.

Place back in the oven and cook until the top is golden brown (about 5 minutes).

Long Grain Rice Seafood Casserole

Fish Casserole With lemon slicesIngredients

6 ounces long grain and wild rice

1 lb frozen crabmeat, thawed

1 lb cooked shrimp, peeled, deveined and cut into ½” pieces

2 celery ribs, chopped

1 medium yellow onion, finely chopped

1/2 cup green pepper, finely chopped

4 ounces mushrooms, chopped

1 cup mayonnaise

1 cup 2% milk

1/2 teaspoon pepper


Dash Worcestershire sauce

1/4 cup dry bread crumbs


Preheat your oven to 375° F.

Cook the long grain and wild rice according to the package.

Melt 2 tablespoons of butter in a small saucepan. Sauté the onion until translucent then add the chopped mushrooms. Cook until fragrant, then remove from heat. This should take about 5 minutes total.

Pour the cooked rice into a large 13″ x 9″. Add the mushrooms, onion, green pepper, shrimp, and crab. Mix together.

In a smaller bowl, combine the milk, pepper, mayonnaise, and Worcestershire sauce. Whisk until combined, then pour into the casserole dish and mix together.

Sprinkle bread crumbs over the top of the casserole. Then place in the oven and cook uncovered for 40-50 minutes. Remove when it is hot and bubbling.

When you make your seafood casserole, remember to choose fresh seafood! Fishing tasting seafood can ruin your whole dish. Swing by City Fish Market to check out our large selection of freshly caught crab, shrimp, and more!

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