Seafood Casserole Recipes Creamy and Flavorful

I love a good seafood casserole for its mix of comfort and bright flavors, and I’m happy to share ways to get that creamy, satisfying texture just right.

I’ll walk you through combinations—shrimp with corn, scallops in a Mornay, crab with spinach—and little tricks like Dijon, lemon, or a crunchy Ritz topping that lift the dish. There’s a twist or two you’ll want to try next, so keep going.

Classic New England Seafood Casserole With Ritz Topping

A classic New England seafood casserole with a buttery Ritz cracker topping combines tender fish and shellfish in a creamy white sauce, flavored with onion, celery, and a touch of sherry, then baked until bubbly and golden; it’s comforting, easy to scale, and perfect for using fresh or leftover seafood.

• 1 lb firm white fish (cod, haddock, or pollock), skin removed and cut into bite-sized pieces
• 8 oz cooked shrimp, peeled and deveined
• 8 oz cooked scallops or lump crabmeat (optional)
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 stalks celery, finely chopped
• 2 cloves garlic, minced
• 3 tbsp all-purpose flour
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1/2 cup low-sodium fish or chicken stock
• 2 tsp Dijon mustard
• 1 tbsp dry sherry or 1 tsp lemon juice
• 1/2 tsp old bay seasoning or 1/4 tsp each paprika and cayenne
• Salt and freshly ground black pepper to taste
• 1 cup frozen peas (optional)
• 2 tbsp fresh parsley, chopped
• 1 sleeve Ritz crackers (about 35 crackers), crushed
• 3 tbsp melted butter
• 1/4 cup grated Parmesan cheese (optional)

Preheat oven to 375°F (190°C).

In a large skillet heat 2 tbsp butter and olive oil over medium heat and sauté onion and celery until softened about 5–6 minutes, add garlic and cook 30 seconds, stir in flour to make a roux and cook 1–2 minutes then whisk in milk, cream, and stock until smooth and thickened, season with mustard, sherry, old bay, salt and pepper and fold in fish, shrimp, scallops, peas and parsley just to combine (fish should be mostly cooked through).

Transfer to a buttered 9×13-inch baking dish and level the top; mix crushed Ritz with melted butter and Parmesan then sprinkle evenly over casserole and bake uncovered for 20–25 minutes until bubbly and topping is golden brown, let rest 5 minutes before serving.

Tip: Use a mix of seafood for best flavor, avoid overcooking the fish before baking (it should be slightly underdone when placed in the oven) and adjust seasoning and sherry/lemon to taste.

This recipe adapts well from a comforting Ritz chicken casserole and makes a great weeknight family meal with a buttery cracker crust.

Creamy Shrimp and Corn Bake With Lemon and Dill

A bright, comforting creamy shrimp and corn bake combines tender shrimp, sweet corn, lemon, and fresh dill in a silky sauce, topped with a golden breadcrumb-cheese crust and baked until bubbly — perfect for a weeknight dinner or potluck and easy to scale up or down.

• 1 1/2 lb medium shrimp, peeled and deveined
• 3 cups fresh or frozen corn kernels (thawed if frozen)
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 3 tbsp all-purpose flour
• 1 1/2 cups whole milk
• 1/2 cup half-and-half or cream
• Zest and juice of 1 lemon
• 2 tbsp Dijon mustard
• 2 tbsp fresh dill, chopped (plus extra for garnish)
• 1/2 cup grated Parmesan or Gruyère
• 1 cup panko breadcrumbs
• 1 tbsp olive oil or melted butter (for breadcrumbs)
• 1/4 tsp red pepper flakes (optional)
• Salt and freshly ground black pepper to taste

Preheat oven to 400°F (200°C); heat butter and oil in a skillet over medium, sauté onion until translucent about 5 minutes, add garlic and cook 30 seconds, sprinkle flour and cook 1–2 minutes then whisk in milk and half-and-half until thickened; stir in lemon zest, juice, mustard, dill, corn, salt, pepper and red pepper flakes, fold in shrimp until just combined (shrimp will be almost cooked), transfer to a buttered 9×9-inch or similar baking dish, mix panko with Parmesan and olive oil then sprinkle evenly over, bake 12–15 minutes until topping is golden and filling bubbles, let rest 3–5 minutes before serving.

Tip: Use slightly undercooked shrimp before baking so they stay tender, taste and adjust lemon/salt before topping, and swap frozen corn for fresh when in season for best sweetness. This recipe is a versatile crowd-pleaser that can be adapted into a larger Shrimp Casserole for gatherings.

Crab and Spinach Au Gratin

This crab and spinach au gratin is a rich, creamy casserole that layers tender lump crab meat and wilted spinach in a cheesy béchamel, finished with a crisp golden breadcrumb and Parmesan topping — elegant enough for a dinner party yet simple to prepare on a weeknight. It balances sweet crab, earthy spinach, and bright lemon with a hint of mustard and nutmeg to lift the cream, baked until bubbling and browned.

• 1 lb lump crab meat, picked over for shells
• 8 oz fresh spinach (or 10 oz frozen, thawed and squeezed)
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 1 small shallot, minced
• 2 garlic cloves, minced
• 3 tbsp all-purpose flour
• 1 1/4 cups whole milk
• 1/2 cup heavy cream
• 1 tsp Dijon mustard
• 1/8 tsp ground nutmeg
• Zest and 1 tbsp lemon juice
• 1 cup grated Gruyère or fontina (reserve 1/4 cup for topping)
• 1/2 cup grated Parmesan, divided
• 3/4 cup panko breadcrumbs
• 2 tbsp chopped fresh chives or parsley
• Salt and freshly ground black pepper to taste

Preheat oven to 375°F (190°C); heat butter and oil in a wide skillet over medium, sauté shallot until soft about 3 minutes, add garlic 30 seconds, stir in flour and cook 1–2 minutes to form a roux then slowly whisk in milk and cream until smooth and slightly thickened, stir in mustard, nutmeg, lemon zest and juice, season with salt and pepper and fold in spinach until just wilted and excess liquid evaporated, gently fold in crab and 3/4 cup grated Gruyère, transfer to a buttered 9×9-inch or similar gratin dish.

Combine panko with remaining cheese, Parmesan and chives plus a drizzle of olive oil, sprinkle evenly over the filling and bake 20–25 minutes until topping is golden and filling bubbles, let rest 5 minutes before serving.

Tip: Use lump crab for texture and avoid overmixing to keep large flakes intact, squeeze cooked spinach well to prevent a watery gratin and undercook the filling slightly so it finishes set while resting. A comforting tuna casserole can be a great alternative for weeknights when you want a simple, homely seafood bake with creamy sauce and familiar flavors.

Scallop and Mushroom Mornay

This scallop and mushroom Mornay is a silky, indulgent casserole that guarantees seared scallops with earthy mushrooms in a lush, cheesy béchamel enriched with a splash of white wine and Dijon; finished under a broiler to create a slightly browned, bubbling top, it’s elegant enough for guests yet quick enough for a weeknight.

• 1 lb sea scallops, patted dry
• 8 oz cremini or button mushrooms, sliced
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 small shallot, minced
• 1 garlic clove, minced
• 2 tbsp all-purpose flour
• 1 1/4 cups whole milk
• 1/4 cup dry white wine (optional)
• 1/2 cup heavy cream
• 1 tsp Dijon mustard
• 3/4 cup grated Gruyère or Swiss cheese, divided
• 1/4 cup grated Parmesan
• 1 tbsp lemon juice
• 2 tsp chopped fresh tarragon or parsley
• Salt and freshly ground black pepper to taste
• 2 tbsp panko breadcrumbs (optional)

Heat butter and oil in a wide skillet over medium-high and sear scallops 1–2 minutes per side until golden, transfer to plate.

In same pan sauté mushrooms and shallot until browned, add garlic, sprinkle flour, cook 1 minute then slowly whisk in wine (if using), milk and cream until thickened, stir in mustard, 1/2 cup Gruyère, lemon juice and herbs, fold scallops back into sauce, season, transfer to a buttered gratin dish, top with remaining cheese and panko, broil 2–4 minutes until bubbly and golden then let rest 3 minutes before serving.

Tip: Use dry scallops and a very hot pan to get a good sear without overcooking, and don’t over-thin the Mornay—slightly thick before baking ensures a creamy, not watery, casserole. For variation, you can serve this alongside broccoli cheese rice casserole to add a comforting, vegetable-forward side.

Cheesy Fish Pie With Herby Potato Crust

Cheesy Fish Pie with a Herby Potato Crust is a comforting, family-friendly casserole that layers flaky white fish and optional smoked salmon in a creamy, mustard- and parsley-scented white sauce, topped with mashed potatoes enriched with butter, cream and chopped herbs, then baked until golden and bubbling—serve with a simple green salad or steamed peas for a complete meal.

• 1 lb mixed white fish fillets (cod, haddock or pollock), skinless and cut into chunks
• 4 oz smoked salmon or smoked haddock (optional), flaked
• 1 1/4 cups whole milk
• 1/2 cup heavy cream
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce (optional)
• 1/4 cup frozen peas (optional)
• 3/4 cup grated cheddar (or a mix of cheddar and Gruyère), divided
• 1 1/2 lb potatoes, peeled and cut for boiling
• 2 tbsp butter (for mash)
• 1/4 cup milk or cream (for mash)
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh chives or dill
• Salt and freshly ground black pepper to taste
• A pinch of nutmeg (optional)
• 1 tbsp lemon juice

Preheat oven to 400°F (200°C); boil potatoes until tender, drain and mash with 2 tbsp butter, 1/4 cup milk/cream, half the herbs, salt, pepper and nutmeg until smooth and set aside.

Meanwhile sweat onion in 2 tbsp butter until soft, add garlic and flour, cook 1 minute then slowly whisk in milk and cream until thickened, stir in mustard, Worcestershire and lemon juice, season and fold in fish chunks, smoked salmon and peas, spoon into a buttered baking dish, sprinkle half the cheese over the filling, pipe or spoon the mashed potato over the top, scatter remaining cheese and extra herbs, bake for 20–25 minutes until the crust is golden and the filling is bubbly, rest 5 minutes before serving.

Tip: Use sturdier white fish that flakes but holds shape, avoid overcooking the fish in the sauce since it will finish cooking in the oven, and make the mash slightly loose so it browns but stays creamy.

Rotisserie chicken can be a convenient protein swap for fish in casseroles if you prefer, especially when shredded and mixed into the creamy sauce with leftover rotisserie chicken.

Cajun Seafood Jambalaya Casserole

Cajun Seafood Jambalaya Casserole is a spiced, oven-baked twist on classic jambalaya combining shrimp, scallops and firm white fish with smoky Andouille-style sausage (or smoked sausage) in a tomato-and-stock–based rice, flavored with the Cajun “holy trinity” of onion, bell pepper and celery, garlic, paprika and cayenne; it’s hearty, slightly spicy and perfect for feeding a crowd—serve with hot sauce and chopped parsley or green onions.

• 1 lb raw shrimp, peeled and deveined
• 8 oz sea scallops (optional) or extra shrimp
• 8 oz firm white fish (cod/haddock), cut into chunks
• 8 oz Andouille or smoked sausage, sliced
• 1 1/2 cups long-grain rice (uncooked)
• 1 medium onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 (14 oz) can diced tomatoes with juices
• 2 1/2 cups seafood stock or chicken stock
• 2 tbsp tomato paste
• 2 tsp smoked paprika
• 1–1 1/2 tsp cayenne (to taste)
• 1 tsp dried oregano
• 1 tsp dried thyme
• 2 bay leaves
• 2 tbsp olive oil
• Salt and black pepper to taste
• 2 tbsp chopped fresh parsley or green onions for garnish
• Lemon wedges for serving

Preheat oven to 375°F (190°C); heat oil in a large ovenproof skillet over medium-high heat, brown sausage 3–4 minutes then remove.

Add onion, bell pepper and celery and cook until softened.

Add garlic, paprika, oregano and thyme and cook 1 minute.

Stir in rice to coat, add tomato paste, diced tomatoes, bay leaves and stock, bring to a simmer, return sausage, season, cover the skillet or transfer to a buttered 9×13-inch baking dish and cover tightly with foil, bake 25 minutes.

Remove foil, stir in fish and scallops and nestle shrimp on top, re-cover and bake another 8–10 minutes until rice is tender and seafood is cooked through.

Uncover, sprinkle parsley and let rest 5 minutes before serving with lemon wedges.

Tip: Use parboiled or rinse-and-drain rice to prevent mushiness and avoid overcooking seafood by adding it late in the bake; adjust cayenne to your heat preference and let the casserole rest covered briefly so the rice finishes steaming.

This casserole makes a great make-ahead dinner and reheats well for leftovers comforting casserole.

Lobster Mac and Cheese With Garlic Breadcrumbs

Lobster Mac and Cheese with Garlic Breadcrumbs is an indulgent, creamy macaroni dish folded with sweet lobster meat and topped with crisp, garlicky breadcrumbs; it combines a rich béchamel-based cheese sauce (sharp cheddar and Gruyère), tender pasta, chunks of cooked lobster, a squeeze of lemon and a crunchy topping baked until bubbly and golden for an elegant comfort-food centerpiece.

• 12 oz elbow macaroni or small pasta
• 8 oz cooked lobster meat, chopped (from tails/claws)
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk (warmed)
• 3/4 cup shredded sharp cheddar
• 3/4 cup shredded Gruyère
• 1/4 tsp ground mustard or 1 tsp Dijon mustard
• 1/4 tsp cayenne or to taste
• Salt and freshly ground black pepper to taste
• 1 cup panko breadcrumbs
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 2 tbsp grated Parmesan
• 1 tbsp chopped fresh parsley
• 1 tsp lemon zest
• 1–2 tsp lemon juice

Preheat oven to 375°F (190°C); cook pasta just shy of al dente in salted boiling water, drain and set aside.

In the same pot, melt butter over medium heat, whisk in flour and cook 1 minute, gradually whisk in warm milk until smooth and thickened, stir in mustard, cayenne, salt and pepper then remove from heat and fold in cheddar and Gruyère until melted; stir in lobster, lemon zest and juice, combine with pasta, transfer to a buttered 9×13-inch or 8×8-inch baking dish, toss panko with olive oil, garlic, Parmesan and parsley, sprinkle evenly over top and bake 18–22 minutes until bubbling and golden, let rest 5 minutes before serving.

Tip: Use just-cooked lobster (or gently reheat frozen thawed meat) to avoid rubberiness, undercook pasta slightly so it finishes in the oven, and taste the sauce for seasoning—a little lemon brightens the rich cheeses and breadcrumbs can be mixed with melted butter instead of oil for a richer topping.

This dish pairs wonderfully with a simple green salad and crusty bread, and it can be adapted into a comforting casserole similar to a Meatloaf Casserole Delight when using different proteins.

Mediterranean Baked Fish With Olives and Tomatoes

This Mediterranean Baked Fish with Olives and Tomatoes is a simple, bright one-dish meal that layers flaky white fish with a fragrant tomato-olive-herb sauce and bakes until the fish is just opaque and the juices are slightly reduced; serve with crusty bread, rice, or a green salad for a light, flavorful dinner.

• 1 1/2 lb firm white fish fillets (cod, haddock, halibut, or sea bass), cut into portions
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 pint cherry tomatoes, halved (or 2 cups chopped plum tomatoes)
• 1/2 cup kalamata olives, pitted and halved
• 1/4 cup green olives, pitted and sliced (optional)
• 1/4 cup dry white wine or fish/vegetable stock
• 1 tbsp tomato paste (optional, for depth)
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• Zest and juice of 1 lemon
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped fresh basil or 1 tsp dried
• Salt and freshly ground black pepper to taste
• 2 tbsp breadcrumbs (optional)
• 1–2 tbsp grated Parmesan (optional)

Preheat the oven to 400°F (200°C).

Heat olive oil in a skillet over medium heat, sauté onion until translucent, add garlic and cook 30 seconds, stir in tomatoes, tomato paste, white wine/stock, oregano and red pepper flakes, simmer 6–8 minutes until slightly reduced, stir in olives, lemon zest and juice, season to taste.

Spread the sauce in a baking dish, nestle fish portions into the sauce, sprinkle with parsley, basil, breadcrumbs and Parmesan if using, drizzle a little olive oil over the fish and bake 12–16 minutes until the fish flakes easily (time will vary by thickness).

Tip: Use just-caught or very fresh firm white fish, avoid overbaking by checking for flakiness at the minimum time, and balance acidity with a pinch of sugar if your tomatoes are too tart.

This dish pairs especially well with the comforting textures of a casserole like wild rice and roasted vegetables for a hearty meal.

Parmesan-Crusted Seafood and Orzo Casserole

This Parmesan-Crusted Seafood and Orzo Casserole is a creamy, savory one-pan bake combining tender shrimp, scallops, and flaky white fish with orzo pasta in a garlic-white wine-cream sauce, topped with a crisp Parmesan-breadcrumb crust and baked until golden; it’s rich yet bright with lemon and herbs and makes a comforting dinner that pairs well with a simple green salad or roasted vegetables.

• 1 cup orzo pasta
• 1 lb mixed seafood (shrimp peeled/deveined, scallops halved if large, and firm white fish cut into chunks)
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1/2 cup dry white wine or seafood/vegetable stock
• 1 1/2 cups low-sodium chicken or seafood stock
• 3/4 cup heavy cream
• 1/2 cup grated Parmesan, plus 1/2 cup for topping
• 1/2 cup panko breadcrumbs
• Zest and juice of 1 lemon
• 2 tsp Dijon mustard (optional)
• 1 tsp dried thyme or 1 tbsp chopped fresh thyme
• 2 tbsp chopped fresh parsley
• Salt and freshly ground black pepper to taste
• 2 tbsp chopped chives or green onions for garnish
• 1–2 tbsp melted butter for topping

Preheat oven to 400°F (200°C); in a large ovenproof skillet or Dutch oven heat olive oil and butter over medium, sauté onion until translucent, add garlic and cook 30 seconds, stir in orzo to toast 1–2 minutes then deglaze with white wine, add stock, cream, Dijon, thyme, and simmer, stirring occasionally, until orzo is just shy of al dente (about 8–9 minutes).

Fold in seafood pieces, lemon zest and juice, half the Parmesan and parsley, season to taste, sprinkle the top with panko mixed with remaining Parmesan and melted butter, transfer to oven if skillet not ovenproof, and bake 10–12 minutes until seafood is opaque and topping is golden.

Tip: Use slightly undercooked orzo before baking because it will finish in the oven, choose seafood that cooks at similar times (cut large pieces smaller), and watch closely near the end to avoid overcooking seafood and drying the casserole. This recipe adapts well to a slow-cooker method if you prefer hands-off prep and one-pot convenience.

Coconut Curry Seafood Casserole With Jasmine Rice

This Coconut Curry Seafood Casserole with Jasmine Rice is a fragrant, comforting one-dish meal where tender shrimp, scallops, and white fish simmer in a creamy coconut-curry sauce with aromatics and vegetables, layered over jasmine rice and baked until bubbly and lightly browned; bright lime and cilantro finish the dish for a balance of richness and freshness.

• 1 cup jasmine rice, rinsed
• 1 1/2 cups low-sodium chicken or seafood stock (or water)
• 1 lb mixed seafood (shrimp peeled/deveined, scallops, and firm white fish cut into chunks)
• 2 tbsp vegetable oil or coconut oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 2 tbsp red or yellow curry paste (adjust to taste)
• 1 can (14 oz) full-fat coconut milk, shaken
• 1/2 cup diced tomatoes (canned or fresh)
• 1 cup coconut water or additional stock (optional, for a thinner sauce)
• 1 red bell pepper, thinly sliced
• 1 cup snap peas or green beans, trimmed
• 2 tbsp fish sauce or soy sauce
• 1 tbsp brown sugar or palm sugar
• Zest and juice of 1 lime
• 1/2 cup chopped cilantro, plus extra for garnish
• Salt and freshly ground black pepper to taste
• 1–2 small red chilies or 1/4 tsp red pepper flakes (optional for heat)
• 2 tbsp chopped scallions for garnish
• 1–2 tbsp toasted coconut or lime wedges for serving

Preheat oven to 375°F (190°C); in a large ovenproof skillet or Dutch oven heat oil over medium, sauté onion until softened, add garlic and ginger and cook 30 seconds, stir in curry paste and cook until fragrant, add jasmine rice and toast 1 minute, pour in stock and bring to a simmer, cover and cook gently for 10 minutes.

Stir in coconut milk, tomatoes, bell pepper, snap peas, fish sauce, sugar, lime zest and juice, adjust seasoning, fold in seafood and cilantro, top loosely with foil and bake until rice is tender and seafood is just cooked through about 12–15 minutes.

Remove foil and broil 2–3 minutes if you want a lightly browned top before garnishing with scallions and toasted coconut.

Tip: Use slightly undercooked rice before baking and cut larger seafood into uniform pieces so everything finishes at the same time; taste and adjust curry paste, fish sauce, lime and sugar balance before baking to make certain the sauce is bright and not overly salty.

This recipe adapts well to different cuisines, so you can swap in spices or vegetables to create a versatile casserole that suits your pantry and preferences.