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Chinese Buffet Seafood Casserole Recipe

Chinese Buffet Seafood Casserole Recipe

Offers a delightful way to recreate a beloved restaurant classic in your own kitchen. This recipe is incredibly useful for busy weeknights or when you're craving that comforting, nostalgic flavors without the takeout price tag.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Casserole
Cuisine: Chinese-American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound mixed seafood (shrimp, imitation crab meat, scallops, fish fillets) thawed if frozen and roughly chopped
  • 1 cup cooked rice white or brown, cooled
  • 1 cup milk
  • 1/2 cup heavy cream
  • 1/4 cup shredded cheddar cheese
  • 1/4 cup shredded Monterey Jack cheese
  • 2 tablespoons all-purpose flour
  • 1 tablespoon butter
  • 1/4 cup yellow onion finely chopped
  • 2 cloves garlic minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 1/4 cup frozen peas thawed (Optional)
  • 1/4 cup fresh parsley chopped, for garnish (Optional)
  • Breadcrumbs for topping (Optional)

Equipment

  • Oven
  • 9x13 inch baking dish
  • Medium Saucepan
  • Aluminum foil

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. In a medium saucepan, melt the butter over medium heat. Add the finely chopped yellow onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic.
    1 tablespoon butter, 1/4 cup yellow onion, 2 cloves garlic
  3. Sprinkle the all-purpose flour over the sautéed onions and garlic. Stir continuously for 1-2 minutes, cooking out the raw flour taste to create a roux.
    2 tablespoons all-purpose flour, 1/4 cup yellow onion, 2 cloves garlic
  4. Slowly whisk in the milk, a little at a time, until fully incorporated and no lumps remain.
    1 cup milk
  5. Bring the mixture to a gentle simmer, stirring constantly. Continue to cook and stir until the sauce has thickened enough to coat the back of a spoon, about 5-8 minutes.
  6. Reduce the heat to low. Stir in the heavy cream, shredded cheddar cheese, and shredded Monterey Jack cheese. Continue stirring until the cheeses are melted and the sauce is smooth and creamy.
    1/2 cup heavy cream, 1/4 cup shredded cheddar cheese, 1/4 cup shredded Monterey Jack cheese
  7. Season the sauce with salt, black pepper, and paprika. Taste and adjust seasonings as needed.
    1/4 teaspoon salt, 1/8 teaspoon black pepper, 1/4 teaspoon paprika
  8. Gently fold in the prepared mixed seafood and the cooled cooked rice. If using, add the thawed frozen peas at this stage. Stir until everything is evenly coated in the creamy sauce.
    1 pound mixed seafood (shrimp, imitation crab meat, scallops, fish fillets), 1 cup cooked rice, 1/4 cup frozen peas
  9. Pour the seafood and rice mixture into the prepared baking dish, spreading it out evenly.
  10. If desired, sprinkle a layer of breadcrumbs evenly over the top of the casserole for added texture and a golden crust.
    Breadcrumbs
  11. Cover the baking dish tightly with aluminum foil. Bake for 20 minutes.
  12. Remove the aluminum foil and bake for another 10-15 minutes, or until the casserole is bubbling around the edges and the top is lightly golden brown.
  13. Let the casserole rest for 5-10 minutes before serving. Garnish with fresh chopped parsley, if desired.
    1/4 cup fresh parsley

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven at around 300°F (150°C) or in the microwave on a medium power setting. Can be frozen for up to 1-2 months.