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Easy Seafood Casseroles

Easy Seafood Casserole

Easy Seafood Casseroles are the ultimate weeknight savior, offering a fuss-free yet incredibly delicious way to enjoy a comforting, flavorful meal without the hassle. This versatile dish is perfect for busy families or anyone seeking a satisfying seafood option that comes together in a flash.
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Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Course: Casserole
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound mixed seafood (such as shrimp, scallops, crab meat, or firm white fish like cod or haddock) thawed if frozen and cut into bite-sized pieces
  • 1 pound pasta (such as egg noodles, penne, or rotini) cooked according to package directions
  • 8 ounces cream cheese softened
  • 1 cup milk (or half-and-half for a richer sauce)
  • 1/2 cup sour cream
  • 1/4 cup chopped onion (yellow or white)
  • 2 cloves garlic minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika (optional, for color and a hint of flavor)
  • 1/2 cup shredded cheddar cheese (or Gruyere, Parmesan for variety)
  • 1/4 cup breadcrumbs (panko or regular)
  • 2 tablespoons melted butter
  • 1 tablespoon butter for sautéing

Equipment

  • 9x13 inch baking dish
  • Large skillet
  • Small Bowl

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with butter or cooking spray.
  2. If you haven’t already, cook your chosen pasta according to the package directions until al dente. Drain the pasta well and set it aside.
    1 pound pasta (such as egg noodles, penne, or rotini)
  3. In a large skillet, melt 1 tablespoon of butter over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
    1/4 cup chopped onion (yellow or white), 2 cloves garlic, 1 tablespoon butter
  4. Reduce the heat to low. Add the softened cream cheese to the skillet. Stir continuously until the cream cheese is melted and smooth. Gradually whisk in the milk (or half-and-half) and sour cream until you have a well-combined, creamy sauce.
    8 ounces cream cheese, 1 cup milk (or half-and-half for a richer sauce), 1/2 cup sour cream
  5. Stir in the salt, black pepper, and paprika (if using). Taste the sauce and adjust seasonings if needed. Remember that seafood can be delicate, so start with the suggested amounts.
    1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon paprika
  6. Gently fold in the prepared mixed seafood into the sauce. Cook for just 2-3 minutes until the seafood begins to turn opaque. You don't want to overcook it at this stage as it will continue to cook in the oven. Then, add the drained cooked pasta to the skillet and gently toss everything together until the pasta and seafood are evenly coated with the creamy sauce.
    1 pound mixed seafood (such as shrimp, scallops, crab meat, or firm white fish like cod or haddock), 1 pound pasta (such as egg noodles, penne, or rotini)
  7. Pour the entire mixture into the prepared baking dish, spreading it evenly.
  8. In a small bowl, combine the shredded cheddar cheese and the breadcrumbs with the melted butter. Sprinkle this mixture evenly over the top of the casserole.
    1/2 cup shredded cheddar cheese (or Gruyere, Parmesan for variety), 1/4 cup breadcrumbs (panko or regular), 2 tablespoons melted butter
  9. Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the topping is golden brown and the casserole is bubbly around the edges.
  10. Let the casserole rest for about 5-10 minutes before serving. This allows the sauces to set slightly and makes it easier to serve.

Notes

Leftovers can be refrigerated for up to 3-4 days and reheated in microwave or oven. This casserole also freezes well for up to 2-3 months.