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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.
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An Easy Seafood Casserole Recipe Everyone Will Love
This recipe was originally posted 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.
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. But, you could easily use just about any type of pasta that you have on hand. Either make this seafood casserole with noodles or with pasta. It’s all about what you have on hand for an easy dinner.
I used frozen Bay scallops and frozen shrimp but you could substitute whatever type of seafood you have in your area. You could make this simple a shrimp casserole with noodles by leaving out the scallops. If you’re gluten intolerant, substitute a gluten free pasta and gluten free flour. I baked it in a cast iron skillet because everything is better in cast iron. Here are some safety tips on selecting seafood.
If you’re not a fan of mushrooms, you can add peas or chopped broccoli instead. What additions you want to add are entirely up to you and what your family loves to eat. Or, it’s up to what you have in the freezer which is what happens quite a bit in our house. This really is one of our favorite seafood casserole recipes.
Favorite seafood recipes
There are a lot of different recipes you can make with seafood. Here are a few of my favorite seafood recipes if you want to try something new.
- Broccoli pasta seafood salad recipe
- Paleo seafood soup
- Seafood stuffed tomatoes
- Easy seafood tacos
- Shrimp in coconut milk sauce
- Mango shrimp ceviche
- Paleo shrimp salad
And, why not check out how to make your own tartar sauce to go with your fish next time you make it. Or, make your own cocktail sauce. There is no comparison to store bought. Check out my easy seafood casserole recipe at the bottom of the post.
Cheesy seafood bake
If you want a cheesy seafood bake, there is no reason that you cannot add more cheese to this recipe. After all, you can never have too much cheese right? Either shred it on top or add shredded cheese to the casserole itself before you bake it. Either way, extra cheese can be a good thing. You really can make changes to this easy seafood casserole recipe if you want to. As long as you keep the same basic quantities, you should be fine.
What should you serve with this easy seafood casserole recipe?
This recipe really is a complete meal in itself. You have the seafood for protein, the pasta or noodles for carbohydrate, and whatever vegetable you decide to add in. You could serve a tossed garden salad on the side. Or, if you’re like my husband, you may want fresh homemade rolls with butter. If you want a simple dessert, this strawberry galette is a family favorite. Of course, you should always serve lemon wedges on the side to squeeze over the top of your dish. Lemon and seafood are just the perfect flavor combination.
How should you store leftovers?
If you have leftovers after making this easy seafood casserole recipe, store them in the refrigerator in a container with a tightly fitting lid for up to three days. We never have leftovers because everyone has at least seconds.
- 8 ounces thin egg noodles
- 1/2 cup butter divided
- 1 lb mushrooms, sliced
- 2 lbs shrimp, peeled and deveined
- 2 lbs bay scallops, trimmed
- 6 tbsp all purpose flour
- 1/2 tsp salt
- 1/8 tsp black pepper
- 4 cups of milk
- 2 cups shredded sharp cheddar cheese
- 1/2 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.
Serving Size:1 cup
Amount Per Serving: Calories: 979 Total Fat: 49g Saturated Fat: 28g Trans Fat: 2g Unsaturated Fat: 16g Cholesterol: 521mg Sodium: 3331mg Carbohydrates: 40g Fiber: 2g Sugar: 2g Protein: 94g
Ellen is a busy mom of a 22-year-old son and 27-year-old daughter. She owns 5 blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email firstname.lastname@example.org to chat.