18 Delicious Seafood Casserole Recipes Easy to Make

There’s something undeniably comforting about a warm, bubbly seafood casserole fresh from the oven—perfect for those nights when you crave something hearty yet effortless. Whether you’re a fan of classic shrimp bakes or eager to try something new with scallops and crab, our roundup of 18 delicious seafood casserole recipes promises easy-to-make dishes that’ll turn any meal into a special occasion. Dive in and discover your next favorite!

Classic Shrimp and Crab Seafood Casserole

Savory seafood lovers, brace yourselves! This Classic Shrimp and Crab Seafood Casserole is about to become your new go-to dish for those nights when only something decadently oceanic will do. It’s like the ocean decided to throw a party, and your taste buds are the VIP guests.

Ingredients

• 1 lb of shrimp, peeled and deveined (because nobody likes the hassle at dinner)
• 1 lb of lump crab meat (the chunkier, the better)
• 2 cups of heavy cream (for that luxurious feel)
• 1 cup of shredded cheddar cheese (because cheese makes everything better)
• 1/2 cup of breadcrumbs (for that irresistible crunch)
• A splash of lemon juice (to brighten things up)
• A couple of garlic cloves, minced (garlic is life)
• 2 tbsp of butter (the secret to richness)
• Salt and pepper to season (but let’s not go overboard)

Instructions

1. Preheat your oven to 375°F because we’re not baking in the dark ages.
2. In a skillet, melt the butter over medium heat and sauté the garlic until it’s fragrant, about 1 minute. Tip: Don’t let the garlic brown, or it’ll turn bitter.
3. Add the shrimp to the skillet and cook until they’re just pink, about 2 minutes per side. Tip: Overcooked shrimp are as sad as a rainy beach day.
4. Stir in the crab meat, heavy cream, and a splash of lemon juice. Let it simmer for 5 minutes to marry the flavors. Tip: This is when the magic happens.
5. Transfer the mixture to a baking dish, sprinkle with cheddar cheese and breadcrumbs. Bake for 20 minutes or until the top is golden and bubbly.

Ready to dive in? This casserole comes out creamy, with the perfect balance of seafood sweetness and a crispy, cheesy top. Serve it straight from the oven with a side of crusty bread to sop up all that goodness, and watch it disappear before your eyes.

Cheesy Lobster and Scallop Casserole

Kick off your culinary adventure with this decadent Cheesy Lobster and Scallop Casserole that’s bound to make your taste buds dance with joy. Perfect for those nights when you’re feeling fancy but want to keep things cozy and comforting.

Ingredients

• 1 lb lobster meat, chopped into bite-sized pieces
• 1 lb scallops, patted dry
• 2 cups heavy cream
• 1 cup shredded Gruyère cheese
• 1/2 cup grated Parmesan cheese
• 2 tbsp butter
• 1 tbsp olive oil
• a couple of garlic cloves, minced
• a splash of white wine
• 1 tsp smoked paprika
• salt and pepper, just enough to season
• 1/2 cup breadcrumbs
• a handful of fresh parsley, chopped

Instructions

1. Preheat your oven to 375°F (190°C) and grab a casserole dish—no need to grease it, we’re keeping it simple.
2. In a skillet over medium heat, melt the butter with olive oil. Toss in the garlic and sauté until it’s just golden, about 1 minute. Tip: Don’t let the garlic burn, or it’ll turn bitter.
3. Add the lobster and scallops to the skillet. Cook for about 2 minutes per side, just until they start to turn opaque. Tip: Overcooking seafood is a no-no; it gets rubbery.
4. Pour in the white wine and let it simmer for a minute to reduce slightly. This adds a lovely depth of flavor.
5. Stir in the heavy cream, smoked paprika, salt, and pepper. Let the mixture simmer gently for 3 minutes to thicken slightly.
6. Remove from heat and fold in half of the Gruyère and Parmesan cheeses until melted and creamy.
7. Transfer the mixture to the casserole dish. Sprinkle the remaining cheeses and breadcrumbs on top for that irresistible golden crust.
8. Bake for 15-20 minutes, until bubbly and the top is gloriously golden. Tip: Keep an eye on it to prevent the top from burning.
9. Garnish with fresh parsley before serving.

Dig into this luscious casserole where the seafood is tender, the sauce is rich and velvety, and the cheesy topping adds a delightful crunch. Serve it straight from the oven with a side of crusty bread to sop up all that creamy goodness.

Garlic Butter Seafood Casserole with Cod

Dive into a dish that’s as easy to love as it is to make, our Garlic Butter Seafood Casserole with Cod is the weeknight hero you’ve been dreaming of. Perfect for when you’re craving something indulgent but don’t want to spend hours in the kitchen.

Ingredients

• 1 lb cod fillets, cut into chunks (because who has time for whole fish?)
• A couple of tbsp of butter (the more, the merrier)
• 4 cloves garlic, minced (or 5, we’re not judging)
• A splash of white wine (for the dish, and maybe for you)
• 1 cup heavy cream (go big or go home)
• 1/2 cup grated Parmesan (the secret weapon)
• A handful of fresh parsley, chopped (for that pop of color)
• Salt and pepper, because seasoning is key

Instructions

1. Preheat your oven to 375°F (no peeking until it’s ready).
2. In a skillet over medium heat, melt the butter and sauté the garlic until it’s golden and fragrant, about 2 minutes (your kitchen should smell amazing right now).
3. Add the cod chunks to the skillet, cooking for about 3 minutes per side until they’re just starting to firm up (don’t overcook, or you’ll miss out on that tender goodness).
4. Pour in the white wine and let it simmer for a minute to cook off the alcohol (safety first, flavor second).
5. Stir in the heavy cream and Parmesan, letting everything melt together into a creamy dream sauce (resist the urge to dive in face first).
6. Transfer the mixture to a baking dish and bake for 15 minutes, or until bubbly and slightly golden on top (patience is a virtue).
7. Sprinkle with fresh parsley before serving (because we eat with our eyes first).

Kick back and enjoy a dish that’s creamy, garlicky, and utterly irresistible. Serve it over a bed of pasta or with crusty bread to soak up every last drop of that sauce. Trust us, your taste buds will thank you.

Spicy Cajun Seafood Casserole

Mmm, let’s dive into a dish that’s as bold and sassy as your Aunt Linda after her third margarita—Spicy Cajun Seafood Casserole. This bad boy packs a punch with layers of seafood, spice, and everything nice, all baked to bubbly perfection.

Ingredients

• 1 lb of shrimp, peeled and deveined (because nobody likes a sandy bite)
• 1 lb of scallops, because they’re the ocean’s marshmallows
• 2 cups of cooked rice, preferably leftover from last night’s takeout
• 1 can of diced tomatoes (14.5 oz), because fresh is great but we’re keeping it real
• 1 cup of chicken broth, for that liquid gold flavor
• 2 tbsp of Cajun seasoning, or enough to make your taste buds do a happy dance
• A splash of olive oil, to keep things from sticking like your ex
• 1 cup of shredded cheese (cheddar or your cheese soulmate)
• A couple of green onions, sliced, for that pop of color and sass

Instructions

1. Preheat your oven to 375°F because we’re about to turn up the heat.
2. In a large skillet over medium heat, add a splash of olive oil and sauté the shrimp and scallops until they’re just pink, about 3-4 minutes. Tip: Don’t overcook, or they’ll toughen up like last year’s resolutions.
3. Stir in the diced tomatoes, chicken broth, and Cajun seasoning, letting it simmer for 5 minutes to marry the flavors like a Vegas wedding.
4. Fold in the cooked rice until it’s fully coated in the spicy tomato mixture. Tip: This is where leftovers shine, saving you time and dishes.
5. Transfer the mixture to a greased casserole dish and top with shredded cheese because cheese makes everything better.
6. Bake for 20 minutes, or until the cheese is bubbly and slightly golden, like a summer tan.
7. Garnish with sliced green onions for that fresh finish. Tip: They’re not just pretty; they add a crisp contrast to the rich casserole.

This casserole comes out with a creamy, spicy kick that’ll have you reaching for seconds. Serve it with a side of crusty bread to sop up all that saucy goodness, or go rogue and stuff it into a taco shell for a seafood twist on Taco Tuesday.

Creamy Clam and Mussel Casserole

Zesty and zippy, this creamy clam and mussel casserole is the seafood lover’s dream come true, packed with flavors that’ll make your taste buds dance the cha-cha. Perfect for when you’re craving something indulgent yet surprisingly easy to whip up.

Ingredients

• 2 cups of chopped clams (because we’re not skimping on the good stuff)
• 2 cups of mussels, cleaned and debearded (no one likes a bearded mussel)
• 1 cup of heavy cream (for that luxurious texture)
• A splash of white wine (the secret to deglazing and adding a bit of sophistication)
• A couple of garlic cloves, minced (because garlic makes everything better)
• 1 tbsp of butter (for that rich, golden start)
• 1/2 cup of breadcrumbs (for that irresistible crunch)
• A pinch of salt and pepper (to season to perfection)

Instructions

1. Preheat your oven to 375°F (190°C) – let’s get it toasty in there.
2. In a large skillet over medium heat, melt the butter and sauté the garlic until fragrant, about 1 minute (don’t let it burn, or it’ll taste like regret).
3. Add the clams and mussels to the skillet, pouring in the white wine to deglaze the pan. Let it simmer for 5 minutes until the seafood is just cooked. Tip: If any mussels don’t open, toss them – they’re not invited to the party.
4. Stir in the heavy cream, salt, and pepper, and let the mixture simmer for another 3 minutes. The sauce should thicken slightly – patience is key here.
5. Transfer the mixture to a baking dish and sprinkle the breadcrumbs evenly over the top. For extra crunch, you can drizzle a little melted butter over the breadcrumbs.
6. Bake in the preheated oven for 15 minutes, or until the top is golden and bubbly. Tip: Keep an eye on it to avoid a breadcrumb tragedy.
7. Let it cool for a couple of minutes before serving – it’s molten lava hot, and we care about your palate.

Rich and creamy with a delightful briny kick from the seafood, this casserole is a showstopper. Serve it with a crusty baguette to sop up all that delicious sauce, or go rogue and pile it over pasta for a decadent twist.

Baked Salmon and Shrimp Casserole

Wow, have we got a showstopper for you tonight! This Baked Salmon and Shrimp Casserole is like the ocean decided to throw a party in your mouth, and everyone’s invited. It’s the perfect blend of fancy and ‘I totally meant to make this look effortless.’

Ingredients

• 1 lb salmon fillet, because we’re fancy but not broke
• 1/2 lb shrimp, peeled and deveined – no one likes a sandy surprise
• 2 cups heavy cream, for that luxurious feel
• 1 cup grated Parmesan, because cheese is life
• 2 cloves garlic, minced – vampire protection included
• A splash of white wine, for the cook and the casserole
• A couple of tbsp olive oil, to keep things slick
• 1 tsp salt, to make everything pop
• 1/2 tsp black pepper, for a little kick
• 1 tbsp lemon juice, because every dish needs a little sunshine

Instructions

1. Preheat your oven to 375°F – let’s get this party started.
2. In a skillet over medium heat, warm up the olive oil and sauté the garlic until it’s golden and fragrant, about 1 minute. Tip: Don’t let it burn, or you’ll have to start over, and we’re not about that life.
3. Add the heavy cream, Parmesan, white wine, salt, pepper, and lemon juice to the skillet. Stir until the cheese melts into a smooth sauce, about 3 minutes. Tip: If the sauce is too thick, a little more wine never hurt anyone.
4. Place the salmon and shrimp in a baking dish, then pour the sauce over them, ensuring they’re fully dressed for the occasion.
5. Bake for 20-25 minutes, or until the salmon flakes easily with a fork and the shrimp are pink and opaque. Tip: If you’re into a little color, broil for the last 2 minutes for a golden top.

Voilà! You’ve just made a casserole that’s creamy, dreamy, and packed with flavor. Serve it over a bed of pasta or with crusty bread to soak up all that saucy goodness. Either way, it’s a dish that’ll have everyone asking for seconds before they’ve even finished their firsts.

Herbed Tilapia and Crab Meat Casserole

Get ready to dive fork-first into a dish that’s as easy to love as it is to make—our herbed tilapia and crab meat casserole is the weeknight hero you didn’t know you needed.

Ingredients

• 1 lb tilapia fillets, because we’re fancy but not too fancy
• 1 cup lump crab meat, for that touch of luxury
• 1/2 cup mayonnaise, the glue that holds our dreams together
• 1/4 cup sour cream, because why not?
• 1 tbsp Dijon mustard, for a little zing
• 1 tsp lemon juice, a splash of sunshine
• 1/2 tsp garlic powder, because garlic is life
• 1/2 tsp onion powder, its quieter cousin
• 1/4 tsp paprika, for color and a whisper of smoke
• 1/4 cup breadcrumbs, for that irresistible crunch
• 2 tbsp melted butter, because butter makes everything better
• A couple of fresh herbs (think parsley or dill), chopped, for that garden-fresh vibe

Instructions

1. Preheat your oven to 375°F—no rushing perfection.
2. In a bowl, mix together the mayonnaise, sour cream, Dijon mustard, lemon juice, garlic powder, onion powder, and paprika. This is your sauce—taste it and try not to eat it all now.
3. Gently fold in the crab meat, being careful not to break up those precious lumps.
4. Arrange the tilapia fillets in a baking dish like they’re sunbathing.
5. Pour your crabby sauce over the tilapia, covering each fillet like a cozy blanket.
6. In a small bowl, mix the breadcrumbs with the melted butter and chopped herbs. Sprinkle this over the top like you’re decorating a cake.
7. Bake for 20-25 minutes, or until the top is golden and the fish flakes easily with a fork. Tip: If the top isn’t as golden as you’d like, broil for the last 2 minutes—just keep an eye on it!
8. Let it sit for 5 minutes before serving. This patience-testing step ensures everything sets up nicely.

Now, the moment of truth: dig in! The tilapia is tender, the crab is sweet, and that crispy topping? Pure magic. Serve it over a bed of greens or with a side of crusty bread to sop up every last bit of that creamy sauce. No regrets, only deliciousness.

Seafood Casserole with White Wine Sauce

Mmm, let’s dive into a dish that’s as luxurious as it is comforting—our Seafood Casserole with White Wine Sauce is the hero your dinner table deserves. Imagine tender seafood, a creamy, wine-kissed sauce, and a golden, bubbly top that’ll have you swooning at first bite.

Ingredients

• 1 lb of mixed seafood (think shrimp, scallops, and chunks of firm white fish)
• A splash of olive oil (about 2 tbsp)
• A couple of minced garlic cloves
• 1 cup of dry white wine (yes, the good stuff—it’s for cooking, but a sip for the chef is mandatory)
• 1 cup of heavy cream
• A handful of grated Parmesan cheese (about 1/2 cup)
• A pinch of salt and a crack of black pepper
• 1 tbsp of chopped fresh parsley (for that pop of color and freshness)

Instructions

1. Preheat your oven to 375°F—because every great casserole starts with a preheated oven.
2. Heat the olive oil in a large skillet over medium heat. Add the garlic and sauté until fragrant, about 30 seconds. Tip: Don’t let the garlic brown, or it’ll turn bitter.
3. Toss in the mixed seafood and cook until just opaque, about 3-4 minutes. Remove from the skillet and set aside.
4. Pour the white wine into the same skillet, scraping up any tasty bits stuck to the bottom. Let it simmer until reduced by half, about 5 minutes. Tip: This is where the flavor magic happens.
5. Stir in the heavy cream, Parmesan, salt, and pepper. Bring to a gentle simmer until the sauce thickens slightly, about 3 minutes.
6. Return the seafood to the skillet, tossing gently to coat in the sauce. Transfer everything to a baking dish.
7. Sprinkle with a bit more Parmesan and bake until bubbly and golden on top, about 15 minutes. Tip: Keep an eye on it—no one likes a burnt cheese situation.
8. Garnish with fresh parsley before serving.

Wow, this casserole is a symphony of textures—creamy, tender, and with just the right amount of chew from the seafood. Serve it over a bed of al dente pasta or with crusty bread to soak up every last drop of that divine sauce.

Mediterranean Seafood Casserole with Feta

Mmm, let’s dive into a dish that’s as fun to make as it is to devour – a Mediterranean Seafood Casserole with Feta that’ll transport your taste buds straight to the sunny coasts of Greece, no passport required!

Ingredients

• 1 lb of mixed seafood (think shrimp, scallops, and calamari – the more, the merrier!)
• A couple of garlic cloves, minced (because garlic is life)
• A splash of olive oil (the good stuff)
• 1 cup of cherry tomatoes, halved (for that pop of color and sweetness)
• A handful of Kalamata olives, pitted (because briny bites are the best)
• 1/2 cup of crumbled feta cheese (the star of the show)
• A sprinkle of dried oregano (for that herby goodness)
• 1/4 cup of white wine (for the casserole, and maybe a sip for you)
• Salt and pepper to taste (but let’s be honest, you’ll taste as you go)

Instructions

1. Preheat your oven to 375°F – let’s get it toasty in there.
2. In a large skillet, heat a splash of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Tip: Don’t let the garlic brown, or it’ll turn bitter – we’re aiming for golden perfection.
3. Toss in the mixed seafood and cook until just opaque, about 3-4 minutes. Tip: Overcooking seafood is a culinary crime – keep it tender and juicy.
4. Add the cherry tomatoes, Kalamata olives, and white wine. Let it simmer for 2 minutes, allowing the flavors to mingle like guests at a great party.
5. Transfer the mixture to a baking dish and sprinkle the crumbled feta and dried oregano on top. Tip: For an extra crispy top, broil for the last 2 minutes of baking.
6. Bake for 15 minutes, or until the feta is slightly golden and the sauce is bubbly.

Out of the oven, this casserole is a symphony of textures – creamy feta, tender seafood, and juicy tomatoes, all swimming in a savory sauce. Serve it with a crusty baguette to sop up every last drop, or over a bed of orzo for a heartier meal. Either way, you’re in for a treat!

Low-Carb Seafood Casserole with Zucchini

Hold onto your aprons, folks, because we’re diving fork-first into a dish that’s about to make your low-carb dreams come true without skimping on the flavor or fun!

Ingredients

• 2 cups of diced zucchini (because we’re fancy like that)
• 1 lb of mixed seafood (shrimp and scallops, living their best life)
• A splash of heavy cream (for that luxurious touch)
• A couple of garlic cloves, minced (no vampires here)
• 1 cup of shredded mozzarella (the glue that holds our dreams together)
• 2 tbsp of butter (because butter makes everything better)
• A pinch of salt and pepper (to whisper sweet nothings to our dish)

Instructions

1. Preheat your oven to 375°F because we’re about to get baking.
2. In a skillet over medium heat, melt the butter and sauté the garlic until it’s golden and fragrant, about 2 minutes. Tip: Don’t let the garlic burn, unless you’re into that bitter life.
3. Add the zucchini to the skillet and cook for 5 minutes, until it’s just tender. Tip: We’re going for al dente, not mush.
4. Toss in the seafood and cook for another 3 minutes, just until the shrimp turn pink. Tip: Overcooked shrimp are a crime against seafood.
5. Pour in the heavy cream, sprinkle with salt and pepper, and stir gently to combine. Let it simmer for 2 minutes to thicken slightly.
6. Transfer the mixture to a baking dish and top with mozzarella. Bake for 15 minutes, or until the cheese is bubbly and golden.

Voilà! You’ve got a casserole that’s creamy, cheesy, and packed with the fresh flavors of the sea. Serve it over a bed of cauliflower rice for an extra low-carb kick, or enjoy it straight from the dish—no judgment here.

Asian-Inspired Seafood Casserole with Ginger

Alright, let’s dive into the heart of this dish that’s about to make your taste buds do a happy dance. Asian-Inspired Seafood Casserole with Ginger is like a party in your mouth where everyone’s invited, and the dress code is flavor.

Ingredients

• 1 lb of mixed seafood (think shrimp, scallops, and squid for that ocean vibe)
• 2 cups of jasmine rice (because basmati just wouldn’t understand the assignment)
• A splash of sesame oil (for that nutty whisper)
• A couple of garlic cloves, minced (no vampire parties here)
• 1 tbsp of fresh ginger, grated (the zing master)
• 1 cup of coconut milk (for creamy dreams)
• A handful of green onions, sliced (for that pop of color and sass)
• 1 tbsp of soy sauce (the salty sweet talker)
• A pinch of red pepper flakes (for those who like it hot)

Instructions

1. Preheat your oven to 375°F because we’re about to get this casserole show on the road.
2. In a large bowl, toss the mixed seafood with sesame oil, garlic, ginger, and soy sauce. Let it marinate for 10 minutes – patience is a virtue, especially when flavor is involved.
3. Spread the jasmine rice evenly at the bottom of a casserole dish. This is your foundation, make it proud.
4. Pour the coconut milk over the rice, ensuring every grain gets a little love.
5. Arrange the marinated seafood on top of the rice like you’re the conductor of a seafood orchestra.
6. Sprinkle red pepper flakes and green onions over the top because we eat with our eyes first.
7. Cover with foil and bake for 25 minutes. Then, remove the foil and bake for another 10 minutes to get that golden glow.
8. Let it sit for 5 minutes before serving – good things come to those who wait.

Zesty, zingy, and packed with umami, this casserole is a textural dream with tender seafood, fluffy rice, and a creamy coconut embrace. Serve it in the dish it was baked in for that rustic, ‘I-made-this-with-love’ vibe, or plate it up fancy to impress your foodie friends.

Seafood Casserole with Parmesan Crust

Salutations, seafood lovers! If you’re ready to dive fork-first into a dish that’s as bubbly and golden as a mermaid’s treasure chest, you’ve just hit the jackpot. This seafood casserole with a parmesan crust is the oceanic delight your taste buds have been sailing towards.

Ingredients

• A couple of cups of mixed seafood (think shrimp, scallops, and crab)
• A splash of heavy cream
• A generous handful of grated parmesan cheese
• A tablespoon of butter (because butter makes everything better)
• A pinch of salt and a dash of pepper
• A cup of breadcrumbs (for that irresistible crunch)
• A sprinkle of garlic powder (for a little kick)

Instructions

1. Preheat your oven to 375°F because we’re about to turn up the heat on this seafood extravaganza.
2. In a pan, melt that tablespoon of butter over medium heat and toss in your mixed seafood. Cook until the shrimp turns pink, about 5 minutes. Tip: Don’t overcrowd the pan, or you’ll steam instead of sear.
3. Pour in a splash of heavy cream, add a pinch of salt, a dash of pepper, and a sprinkle of garlic powder. Stir gently and let it simmer for 2 minutes. Tip: This is your sauce base, so taste and adjust seasoning now.
4. Transfer the seafood mix into a baking dish. Top with a generous handful of grated parmesan cheese and a cup of breadcrumbs for that golden, crispy crust.
5. Bake in the preheated oven for 20 minutes, or until the top is golden and bubbly. Tip: For an extra crispy top, broil for the last 2 minutes.

Ready to serve? This casserole comes out with a creamy, oceanic center beneath a crust so crispy, it’ll have you swooning. Pair it with a crisp white wine or serve over a bed of greens for a meal that’s as elegant as it is easy.

Tomato Basil Seafood Casserole

Howdy, seafood lovers! Get ready to dive fork-first into a dish that’s as easy to love as it is to make—our Tomato Basil Seafood Casserole is the weeknight hero you didn’t know you needed, packed with flavors that’ll make your taste buds do a happy dance.

Ingredients

• 1 lb of your favorite seafood mix (think shrimp, scallops, and maybe some mussels if you’re feeling fancy)
• 2 cups of marinara sauce (homemade or store-bought, no judgment here)
• a handful of fresh basil leaves, roughly chopped (because fresh is best)
• 1 cup of shredded mozzarella (for that gooey, cheesy goodness)
• a splash of olive oil (to keep things slick)
• a couple of garlic cloves, minced (for a little kick)
• 1/2 cup of breadcrumbs (for that irresistible crunch)

Instructions

1. Preheat your oven to 375°F because we’re about to get baking.
2. Heat a splash of olive oil in a pan over medium heat and toss in the minced garlic. Sauté until it’s golden and fragrant, about 1 minute—don’t let it burn!
3. Add your seafood mix to the pan and cook until just opaque, about 3-4 minutes. Tip: Overcooking seafood is a no-no; it’s done when it’s just firm.
4. Pour in the marinara sauce and half of the chopped basil, stirring gently to combine. Let it simmer for 2 minutes to marry the flavors.
5. Transfer the saucy seafood into a baking dish and sprinkle the shredded mozzarella evenly on top. Tip: For extra cheesy goodness, mix some cheese into the sauce before topping.
6. Scatter the breadcrumbs over the cheese for that perfect crispy topping. Tip: For a golden finish, drizzle a little olive oil over the breadcrumbs.
7. Bake in the preheated oven for 15-20 minutes, or until the cheese is bubbly and the breadcrumbs are golden brown.

Zesty, cheesy, and packed with the fresh flavors of the sea, this casserole is a surefire way to impress. Serve it straight from the oven with a side of crusty bread to sop up all that delicious sauce, and watch it disappear before your eyes!

Seafood Casserole with Artichokes and Olives

Let’s dive into a dish that’s as fun to make as it is to eat—imagine the ocean’s bounty baked to perfection with a Mediterranean twist. This seafood casserole is your ticket to flavor town, with artichokes and olives playing the supporting roles in this delicious drama.

Ingredients

• 1 lb of mixed seafood (think shrimp, scallops, and chunks of firm white fish)
• A couple of artichoke hearts, chopped
• A handful of pitted kalamata olives, because we’re fancy like that
• A splash of olive oil
• 1 cup of heavy cream (go big or go home)
• A generous sprinkle of grated Parmesan cheese
• 1 tbsp of minced garlic (or more, we don’t judge)
• A pinch of red pepper flakes for that kick
• Salt and freshly ground black pepper, as much as your heart desires

Instructions

1. Preheat your oven to 375°F because we’re about to get baking.
2. In a pan, heat a splash of olive oil over medium heat and sauté the minced garlic until it’s golden and fragrant—about 1 minute. Tip: Don’t let the garlic burn, or you’ll have to start over, and nobody wants that.
3. Add the mixed seafood to the pan and cook until just opaque, about 3-4 minutes. Tip: Overcooking seafood is a sin in some cultures, so keep an eye on it.
4. Stir in the chopped artichokes and olives, then pour in the heavy cream. Let it simmer for a couple of minutes until the sauce thickens slightly.
5. Transfer everything to a baking dish, sprinkle with Parmesan cheese, and bake for 15-20 minutes, or until bubbly and golden on top. Tip: If you’re into broiling, give it a quick broil for the last 2 minutes for extra crispiness.

Creamy, briny, and with just the right amount of kick, this casserole is a showstopper. Serve it straight from the oven with crusty bread to sop up all that delicious sauce, or over a bed of pasta for a heartier meal. Either way, you’re in for a treat.

Quick and Easy Tuna Casserole

Buckle up, buttercups, because we’re diving fork-first into a dish that’s as easy as it is delicious—Quick and Easy Tuna Casserole. Perfect for those nights when you’re more tired than a sloth on a Monday, this recipe is your ticket to comfort town without the hassle.

Ingredients

• 2 cups of elbow macaroni (because life’s too short for fancy pasta)
• A can of tuna (the star of the show, drained unless you’re into swimming pools)
• A cup of shredded cheddar cheese (the more, the merrier, right?)
• A splash of milk (just enough to make things creamy)
• A couple of tablespoons of butter (because butter makes everything better)
• A handful of breadcrumbs (for that crispy top we all crave)
• A pinch of salt and pepper (to pretend we’re being healthy)

Instructions

1. Preheat your oven to 350°F—because we’re not savages, we cook at the right temp.
2. Boil the elbow macaroni in salted water until it’s al dente, about 8 minutes. Tip: Taste a piece to avoid pasta mush.
3. Drain the pasta and mix in the tuna, cheese, milk, and butter. Stir until it’s as creamy as a rom-com ending.
4. Sprinkle the breadcrumbs on top like you’re decorating a cake—this is where the magic happens.
5. Bake for 20 minutes or until the top is golden and crispy. Tip: Watch it like a hawk to avoid a breadcrumb tragedy.
6. Let it sit for 5 minutes before serving—patience is a virtue, especially with molten cheese.

Creamy, cheesy, and with just the right amount of crunch, this tuna casserole is like a hug in a dish. Serve it with a side of green beans to feel virtuous, or go all in with extra cheese on top—no judgment here.

Seafood Casserole with Sweet Potatoes

Kick off your culinary adventure with this seafood casserole that’s as easy to love as it is to make, blending the sweet, earthy vibes of sweet potatoes with the ocean’s bounty for a dish that’ll have your taste buds doing the cha-cha.

Ingredients

• 2 cups of diced sweet potatoes (because we’re fancy like that)
• 1 lb of mixed seafood (shrimp, scallops, and maybe a surprise octopus tentacle if you’re feeling adventurous)
• A splash of olive oil (extra virgin, because we’re not savages)
• A couple of garlic cloves, minced (vampires, beware)
• 1 cup of heavy cream (for that luxurious feel)
• 1/2 cup of grated Parmesan cheese (the more, the merrier)
• A pinch of salt and pepper (to keep things in check)
• 1 tbsp of fresh thyme leaves (for a hint of sophistication)

Instructions

1. Preheat your oven to 375°F because we’re about to get hot and steamy.
2. Toss those sweet potatoes with a splash of olive oil and a pinch of salt, then spread them on a baking sheet. Roast for 20 minutes or until they start to flirt with golden perfection.
3. While the sweet potatoes are getting toasty, heat a splash of olive oil in a pan over medium heat. Add the minced garlic and sauté until it’s fragrant and golden—about 1 minute. Tip: Don’t let the garlic burn, unless you’re into that bitter life.
4. Add the mixed seafood to the pan and cook until just opaque—about 3-4 minutes. Tip: Overcooking seafood is a culinary crime, so keep an eye on it.
5. Pour in the heavy cream and sprinkle half the Parmesan cheese, stirring gently to combine. Let it simmer for 2 minutes to thicken slightly. Tip: This is your sauce, so taste and adjust seasoning if needed.
6. Layer the roasted sweet potatoes at the bottom of a casserole dish, then pour the seafood mixture over the top. Sprinkle the remaining Parmesan and thyme leaves on top.
7. Bake for 15 minutes or until the top is bubbly and slightly golden. Let it sit for 5 minutes before serving—patience is a virtue.

Perfectly creamy with a hint of sweetness from the potatoes and a briny kick from the seafood, this casserole is a hug in a dish. Serve it with a crusty baguette to sop up all that saucy goodness, or go rogue and spoon it over a bed of greens for a lighter take.

Gluten-Free Seafood Casserole

Savvy seafood lovers, rejoice! We’re diving fork-first into a gluten-free seafood casserole that’s so delicious, it’ll make your taste buds do a happy dance. Perfect for those who want to indulge without the gluten guilt, this dish is a creamy, dreamy ocean of flavors.

Ingredients

• 1 lb of your favorite seafood mix (think shrimp, scallops, and maybe some crab for good measure)
• 2 cups of gluten-free pasta (because we’re keeping it GF, but still fabulous)
• 1 cup of heavy cream (for that lush, velvety sauce)
• 1/2 cup of grated Parmesan cheese (the secret to a golden, crispy top)
• A splash of white wine (because why not cook with a little joy?)
• A couple of garlic cloves, minced (for that punch of flavor)
• 1 tbsp of olive oil (to get things sizzling)
• Salt and pepper to taste (but let’s not be shy, season it up!)

Instructions

1. Preheat your oven to 375°F because we’re about to get baking.
2. Cook the gluten-free pasta according to the package instructions, but keep it al dente—nobody likes a mushy noodle.
3. While the pasta cooks, heat olive oil in a pan over medium heat and sauté the garlic until it’s fragrant, about 1 minute. Tip: Don’t let the garlic burn, or it’ll turn bitter.
4. Add the seafood mix to the pan and cook until just opaque, about 3-4 minutes. Tip: Overcooking seafood is a crime—keep it tender.
5. Pour in the white wine and let it simmer for a minute to cook off the alcohol, leaving just the flavor.
6. Stir in the heavy cream and half the Parmesan, simmering until the sauce thickens slightly, about 2-3 minutes. Tip: Stir constantly to prevent the sauce from sticking.
7. Combine the pasta and seafood sauce in a baking dish, sprinkle the remaining Parmesan on top, and bake for 15 minutes or until bubbly and golden.

Bursting with creamy, cheesy goodness and the fresh taste of the sea, this casserole is a showstopper. Serve it straight from the oven with a side of crisp greens for a meal that’s as balanced as it is indulgent.

Seafood Casserole with a Breadcrumb Topping

Kick off your culinary adventure with this Seafood Casserole that’s as easy to love as it is to make, blending the ocean’s bounty with a crispy, golden breadcrumb topping that’ll have you swooning.

Ingredients

• 1 lb mixed seafood (think shrimp, scallops, and crab meat)
• 2 cups heavy cream (because why not?)
• 1 cup breadcrumbs (for that irresistible crunch)
• 1/2 cup grated Parmesan cheese (for a cheesy hug)
• 2 tbsp butter (a must for richness)
• A splash of white wine (for a touch of elegance)
• A couple of garlic cloves, minced (because garlic is life)
• 1 tsp lemon zest (to brighten things up)
• Salt and pepper (to make everything pop)

Instructions

1. Preheat your oven to 375°F (190°C) – let’s get it toasty in there.
2. In a skillet, melt the butter over medium heat and sauté the garlic until it’s fragrant, about 1 minute. Tip: Don’t let the garlic brown, or it’ll turn bitter.
3. Add the mixed seafood to the skillet and cook until just opaque, about 3-4 minutes. Tip: Overcooking seafood is a culinary crime – keep it tender.
4. Pour in the white wine and let it simmer for a minute to reduce slightly.
5. Stir in the heavy cream, lemon zest, salt, and pepper, bringing the mixture to a gentle simmer. Tip: This is your sauce base – taste and adjust seasoning now.
6. Transfer the seafood mixture to a baking dish and sprinkle the breadcrumbs and Parmesan cheese evenly over the top.
7. Bake for 20-25 minutes, or until the topping is golden and crispy.

Absolutely divine, this casserole boasts a creamy, luxurious interior with a contrasting crunchy top. Serve it straight from the oven with a side of crusty bread to sop up every last bit of that delicious sauce.

Conclusion

Just like that, you’ve got 18 mouthwatering seafood casserole recipes at your fingertips, perfect for any occasion! Whether you’re a seasoned chef or just starting out, these easy-to-make dishes promise to delight. Don’t forget to leave a comment sharing your favorite, and if you loved this roundup, spread the joy by pinning it on Pinterest. Happy cooking!

Bella Bacinos