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Our Favorite Seafood Casseroles - 5 recipes

Enjoy one of our many seafood casserole recipes that are sure to excite your palette and feed your family and friends!

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Top Recipe

By mirelsonp

Rate this recipe 4.7/5 (6 Votes)
Alfredo Seafood Casserole 1 Picture
Details

Servings 6

  • 4 cups uncooked mini lasagna (mafalda)
  • 2 cups fresh broccoli florets
  • 1 jar (1 lb) Alfredo pasta sauce
  • 1/2 cup milk
  • 1/8 tsp pepper
  • 1/2 lb cooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
  • 1 container (8 oz) refrigerated pasteurized crabmeat, drained, cut up
  • 1/4 cup chopped fresh parsley
  • 1/4 cup shredded Parmesan cheese
  • 1 Tbsp butter, melted
  • 1/4 cup Progresso Italian style bread crumbs

See this recipe

1. Heat oven to 350 degrees F

Top rated Seafood Casserole recipes

By

A favourite recipe from my friend Kelly that she makes every year

  • 2 c. chopped onions
  • 2 3/4 c. chopped celery
  • 1/4 c. butter
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 3/4 c. all purpose flour
  • 1/2 c. butter
  • 2 1/2 c. milk
  • 2 c. grated cheddar cheese
  • 2 3/4 lbs. seafood (lobster, crab, shrimp, scallops, tuna or other
4.5/5 (44 Votes)

By

New England seafood chowder inspired the flavors here, but we’ve enhanced them further with Gruyère cheese and a...

  • tablespoon plus 1 teaspoon canola oil, divided
  • 2 cups sliced leeks, rinsed (about 2 small)
  • 1 cup sliced celery
  • 2 large white potatoes (about 1 3/4 pounds), peeled and cut into 3/4-inch pieces
  • 2 cups seafood stock or clam juice (see Note)
  • 2 teaspoons Old Bay seasoning, divided
  • 1/2 teaspoon freshly ground pepper
  • 1 cup low-fat milk
  • 1/4 cup all-purpose flour
  • 1 tablespoon Dijon mustard
  • 1 pound raw shrimp (21-25 count), peeled, deveined and chopped (about 2 cups; see Tip)
  • 12 ounces diced Pacific cod or other firm white fish (see Note)
  • 8 ounces pasteurized crabmeat, preferably jumbo, drained
  • 2 cups shredded Gruyère cheese, divided
  • 2 tablespoons chopped fresh dill or 2 teaspoons dried, divided
  • 1/2 cup coarse whole-wheat breadcrumbs (panko works well)
4.5/5 (6 Votes)

By

Directions Combine wine, butter, parsley, salt and onion in a Dutch oven; bring to a boil

  • 1 lb medium size fresh shrimp
  • 1 cup dry white wine
  • 1 tablespoon butter
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon salt
  • 1 medium onion, thinly sliced
  • 1 lb fresh bay scallops
  • 3 tablespoons all-purpose flour
  • 1 cup half and half
  • 1/2 cup Swiss cheese, shredded
  • 2 teaspoon lemon juice
  • 1/8 teaspoon white pepper
  • 1/2 lb crabmeat
  • 1 4oz can mushrooms, sliced
  • 1 cup soft breadcrumbs
  • 1/4 cup Parmesan cheese, grated
  • Paprika
4.2/5 (21 Votes)

By

This wonderful recipe is from The Italian Dish Blog (http://theitaliandishblog

  • SAUCE:
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 cup leeks, chopped
  • 1/2 cup fennel, chopped
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cloves garlic, grated or minced
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 vegetable bouillon cube
  • 1 cup milk
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon white pepper
  • 1/2 teaspoon sea salt
  • 1/8 cup Sherry (or Vermouth)
  • 1 cup Parmigiano Reggiano cheese, freshly grated
  • 1 pound medium shrimp (or large shrimp, cut in half)
  • 12 ounces firm white fish (I used halibut), cut into one inch pieces
  • 10 ounces bay scallops (or sea scallops, cut in half)
  • 1 (9 ounce) box of frozen artichoke hearts, thawed
  • 1/2 cup parsley, chopped
  • 1/2 cup fresh bread crumbs
  • 1/2 cup Parmigiano Reggiano cheese, freshly grated
4.3/5 (6 Votes)

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