Easy Seafood Casserole Recipe

There’s something magical about the way creamy, cheesy seafood casserole bubbles away in the oven, filling the kitchen with rich, savory aromas. This easy seafood casserole brings together tender shrimp, flaky white fish, and a buttery cracker topping into a dish that tastes like it came straight from a coastal restaurant.

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The first time I made this, it was during a beach vacation with family. We had just come back from a seafood market with bags full of fresh catch, and I wanted to whip up something comforting without a lot of fuss. Since then, it’s become our go-to meal whenever we crave something indulgent but simple.

Get ready to dive into a recipe that’s quick, comforting, and oh-so-satisfying.

Why You’ll Love This Easy Seafood Casserole

This is the kind of recipe that makes weeknights feel special without any of the usual stress. Whether you’re a seafood lover or just looking to change things up, this casserole has a little something for everyone.

One of the best things about this seafood casserole is how quickly it comes together. In under 45 minutes, you’ll have a bubbling, golden-topped dish ready to serve. That means less time in the kitchen, and more time at the table.

It’s also incredibly easy to make. No complicated techniques, no long list of ingredients. Just simple prep, a little layering, and a short bake time.

Budget-friendly? Absolutely. While seafood can be pricey, this recipe stretches it beautifully by combining shrimp and white fish with everyday staples like cream soup and crackers. You get that luxurious flavor without breaking the bank.

And let’s not forget how adaptable it is. You can mix and match whatever seafood you have on hand—scallops, crab meat, or even canned tuna will all work in a pinch. It’s a great clean-out-the-fridge recipe that still feels elegant.

If you’ve got picky eaters, this dish has a mild, creamy flavor that even the most hesitant seafood eaters tend to enjoy. Add a side of steamed veggies or a salad and dinner is done.

Ingredient Notes

What makes this seafood casserole shine is the balance between its creamy base and the tender, flavorful seafood. Here’s a closer look at the key ingredients and why they matter.

Shrimp is one of the stars of the dish. I like to use medium-sized, peeled and deveined shrimp for convenience. If they’re frozen, just thaw them ahead of time and pat them dry before cooking. Their sweet, briny flavor is perfect for this creamy bake.

White fish, like cod, tilapia, or haddock, adds a flaky texture and mild flavor. It’s best to cut it into bite-sized pieces so it cooks evenly with the shrimp. If your fish has a lot of moisture, patting it dry will help the casserole stay rich, not watery.

Cream of mushroom soup (or cream of celery) forms the base of the sauce. It’s the shortcut that saves you time while still delivering depth and creaminess. If you prefer homemade, you can definitely substitute a simple white sauce.

Sour cream adds tang and richness, giving the casserole a bit of zing and helping to mellow out the saltiness from the soup and seafood. It also helps bind everything together.

For the crunchy topping, buttery crackers (like Ritz) are crushed and sprinkled over the top. Once baked, they form a golden, crispy layer that contrasts beautifully with the creamy filling below.

You’ll also want a 2-quart baking dish and a large mixing bowl for prep. No special equipment required—just a fork to crush those crackers and a spoon to mix it all together.

How To Make This Easy Seafood Casserole

Making this seafood casserole is wonderfully straightforward, and the results are always impressive. Let’s walk through it together.

Start by preheating your oven to 350°F. Lightly grease your baking dish with butter or non-stick spray. While the oven warms, make sure your seafood is prepped: shrimp deveined, fish cut into chunks, and everything well-drained if previously frozen.

In a large mixing bowl, combine your cream soup, sour cream, a bit of shredded cheese if you’d like extra richness, and some garlic powder or Old Bay seasoning for flavor. Gently fold in the shrimp and fish, making sure everything is evenly coated but not overmixed.

Pour the seafood mixture into your prepared baking dish and spread it out evenly with a spatula. Now comes the fun part—the topping. Crush your buttery crackers and mix them with a couple tablespoons of melted butter. Sprinkle them evenly over the casserole for that signature crunch.

Pop the dish into the oven and bake for 30–35 minutes. You’ll know it’s ready when the top is golden brown and the sides are bubbling slightly. If you want the topping extra crispy, broil it for the last 2–3 minutes—just keep a close eye so it doesn’t burn.

Let it cool for about 5–10 minutes before serving. This helps everything set up and makes it easier to scoop.

In total, you’re looking at about 10 minutes of prep and 30–35 minutes in the oven. Perfect for busy weeknights or casual entertaining when you want something warm and comforting without the hassle.

Storage Options

Seafood casseroles are best enjoyed fresh, but they store surprisingly well with the right approach.

To store leftovers, let the casserole cool to room temperature, then transfer to an airtight container. It will keep in the refrigerator for up to 3 days. If you’ve used particularly delicate seafood, aim to eat it sooner rather than later.

For longer storage, you can freeze the casserole, though the texture may change slightly upon reheating. Wrap it tightly in plastic wrap and foil, or use a freezer-safe container. It’ll keep for up to 2 months.

When reheating, the oven is your best bet. Place it in a 325°F oven, covered with foil, for about 20 minutes or until heated through. You can also microwave individual portions, but the topping won’t be as crisp.

Variations and Substitutions

One of the great things about this seafood casserole is how flexible it is. It’s a canvas for creativity, and you can easily tailor it to what you have in your fridge or what you’re craving.

Not a fan of shrimp? Swap it for scallops, chunks of salmon, or even cooked chicken if you’re in a pinch. The creamy base works well with a variety of proteins.

If you’re avoiding canned soup, make a quick homemade white sauce with butter, flour, and milk. Stir in sautéed mushrooms or celery to mimic that classic flavor.

For a different flavor twist, stir in a bit of Parmesan cheese, a splash of white wine, or a dash of hot sauce for some extra zip. A sprinkle of fresh herbs like parsley or dill just before serving adds color and brightness.

Want to make it more of a one-dish meal? Add frozen peas, corn, or steamed broccoli right into the mix before baking. They add color, nutrition, and a little crunch.

However you tweak it, don’t be afraid to experiment. This casserole is forgiving, flexible, and endlessly satisfying.

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