This easy seafood casserole recipe is one of my most requested family favorite recipes. We don’t splurge on seafood all that often because it’s rather expensive here in Vermont. During Lent, I make it at least once or twice because I run out of ideas for dinner. Most of the time, tuna or some other type of fish is what I choose because it’s more affordable, but sometimes you just need something a little bit more special. This recipe was originally posted in here in 2012 but I decided to re-do the photographs and share it again in case you missed it the first time. I shared the recipe with you originally as part of a cookbook review when I received the 300 Best Casserole Recipes. The cookbook is still in print and available in stores so if your family loves casseroles, you should definitely check it out.
An Easy Seafood Casserole Recipe Everyone Will Love
This easy seafood casserole recipe takes about an hour to prepare from start to finish. It’s got a rich, creamy sauce and is topped with cheese. I used broad egg noodles in the casserole, but I”ll be trying it again with Conchiglie (sea shells) which is my husband’s favorite type of pasta.
I used frozen Bay scallops and frozen shrimp but you could substitute whatever type of seafood you have in your area. If you’re gluten intolerant, substitute a gluten free pasta and flour. I baked it in a cast iron skillet because everything is better in cast iron.
- 8 ounces thin egg noodles
- ½ cup butter divided
- 1 lb mushrooms, sliced
- 2 lbs shrimp, peeled and deveined
- 2 lbs bay scallops, trimmed
- 6 tbsp all purpose flour
- ½ tsp salt
- ⅛ tsp black pepper
- 4 cups of milk
- 2 cups shredded sharp cheddar cheese
- ½ tsp paprika
- In a large pot of boiling water, cook noodles according to package directions until just tender.
- Drain and transfer to 12 cup casserole dish.
- Meanwhile, in a large skillet, melt 2 tbsp of butter over medium-high heat.
- Saute mushrooms for 5 to 7 minutes or until tender.
- Spread over noodles, along with shrimp and scallops.
- In a small sauce pan, melt remaining butter over medium heat. Whisk in flour, salt and pepper. Cook, stirring constantly for about 2 minutes or until smooth.
- Gradually whisk in milk and cook, stirring constantly, until thickened. Pour over noodle mixture and sprinkle with cheese.
- Cover and bake in preheated (350F) oven for 40 to 45 minutes or until hot and bubbly.
- Remove from oven and preheat broiler. Uncover casserole, sprinkle with paprika and broil for 3 to 5 minutes or until top is golden brown.