Easy Seafood Casserole Recipe: Creamy Comfort for Everyone
This Easy Seafood Casserole Recipe brings together shrimp, scallops, and fish in a creamy sauce, perfect for busy families and picky eaters.
Equipment
- Skillet
- casserole dish
Ingredients
For the Seafood
- 1 pound Flounder Fillets or replace with cod, haddock, or sole
- 1 pound Shrimp medium or large, peeled and deveined
- 1 pound Scallops dry sea scallops preferred
- 1 cup Crabmeat lump or jumbo lump, backfin as a cheaper option
For the Sauce
- 4 tablespoons Butter can substitute with olive oil
- 2 cups Heavy Cream light cream is suitable for lower calories
- 1 cup Chicken Broth use low-sodium for heart health
- 2 tablespoons Dijon Mustard optional for a simpler taste
- 1 tablespoon Old Bay Seasoning or substitute with your preferred fish seasoning
For the Finish
- 2 tablespoons Italian Parsley fresh herb for garnish, other options include dill or chives
Instructions
How to Make Easy Seafood Casserole
- Begin by melting butter in a skillet over medium-high heat. Sear the shrimp and scallops for about 1 minute, then deglaze with white wine. Remove the seafood from the pan and set aside.
- In the same skillet, add a butter and flour mixture (beurre manie) to create a roux. Gradually incorporate heavy cream, chicken broth, and Dijon mustard. Simmer gently until the sauce thickens and becomes creamy.
- Gently fold the sautéed seafood back into the rich sauce, making sure every piece is well-coated.
- Preheat your oven to 350°F. In a casserole dish, layer flounder fillets, seasoning them generously with Old Bay. Bake for 10 minutes.
- After draining any excess water, pour the seafood mixture over the flounder. Season once more, then bake for an additional 25 minutes until the top is golden brown and bubbly.
- Allow the casserole to rest for about 5 minutes after removing it from the oven. Garnish with fresh parsley before serving.
Notes
Serve with a sprinkle of freshly squeezed lemon juice for added brightness.