Baked Seafood Casserole Recipes

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BAKED SEAFOOD CASSEROLE



Baked Seafood Casserole image

Provided by Laura66

Time 45m

Yield 4

Number Of Ingredients 12

1 medium green bell pepper, chopped
1 medium onion, chopped
1 cup celery, chopped
1 medium red bell pepper, chopped
3 cups cooked seafood (crab meat, shrimp, lobster, oysters)
salt and pepper
1 teaspoon Worcestershire sauce
1 cup mayonnaise
1 cup bread crumbs
3 tablespoons Parmesan cheese
1 teaspoon parsley
4 tablespoons butter

Steps:

  • Saute onion in 2 tablespoons butter until tender. Mix together peppers, celery, seafood, seasonings (no cheese), Worcestershire sauce and sauteed onions. Stir in mayonnaise. Mix well to blend. Pour into casserole or individual custard cups, ramekins or souffle dishes. Mix crumbs with remaining melted butter and Parmesan cheese. Bake 350 degrees F for 30 minutes.

Nutrition Facts :

BAKED SEAFOOD CASSEROLE



Baked Seafood Casserole image

This dish is served in many restaurants in New England. You can use lobster, any type of fish you wish or no fish at all. It is very versatile.

Provided by quotFoodThe Way To

Categories     One Dish Meal

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 lb scallops
1 lb medium shrimp
1 lb crabmeat
2 lbs boneless haddock
12 ounces shredded mozzarella cheese
2 1/2 cups Ritz cracker crumbs
1/2 cup butter (melted)
1 teaspoon garlic powder
1 1/2 teaspoons Worcestershire sauce

Steps:

  • In a well-buttered 9"x13" baking dish, layer seafood in the order listed; cover with cheese. Mix together the Ritz cracker crumbs, butter, Worcestershire sauce and garlic powder; spread over the cheese, covering top.
  • Bake uncovered at 350 degrees for 45 minutes. Serve the casserole with a wedge of lemon.

SEAFOOD CASSEROLE



Seafood Casserole image

A family favorite, this rice casserole is filled with plenty of seafood and veggies. It's hearty, homey and so easy to make. -Nancy Billups, Princeton, Iowa

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 13

1 package (6 ounces) long grain and wild rice
1 pound frozen crabmeat, thawed, or 2-1/2 cups canned lump crabmeat, drained
1 pound cooked shrimp, peeled, deveined and cut into 1/2-inch pieces
2 celery ribs, chopped
1 medium onion, finely chopped
1/2 cup finely chopped green pepper
1 can (4 ounces) mushroom stems and pieces, drained
1 jar (2 ounces) diced pimientos, drained
1 cup mayonnaise
1 cup 2% milk
1/2 teaspoon pepper
Dash Worcestershire sauce
1/4 cup dry bread crumbs

Steps:

  • Cook rice according to package directions. Meanwhile, preheat oven to 375°., In a large bowl, combine the crab, shrimp, celery, onion, green pepper, mushrooms and pimientos. In a small bowl, whisk mayonnaise, milk, pepper and Worcestershire sauce; stir into seafood mixture. Stir in rice., Transfer to a greased 13x9-in. baking dish. Sprinkle with the dry bread crumbs. Bake, uncovered, until bubbly, 40-50 minutes.

Nutrition Facts : Calories 585 calories, Fat 34g fat (5g saturated fat), Cholesterol 209mg cholesterol, Sodium 1045mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 2g fiber), Protein 37g protein.

AMAZING SEAFOOD CASSEROLE BAKE



Amazing Seafood Casserole Bake image

Fresh seafood is the best to use with this casserole. The recipe may be doubled if desired. This casserole is DELICIOUS!

Provided by Kittencalrecipezazz

Categories     Crab

Time 50m

Yield 6 serving(s)

Number Of Ingredients 17

1/2 cup butter (no subs please!)
1/3 cup flour
2 -3 teaspoons prepared mustard (can use Dijon)
1 small onion, finely chopped
1 tablespoon minced fresh garlic (optional)
1 tablespoon Worcestershire sauce
3/4 teaspoon paprika (or to taste)
salt
1/4 teaspoon Tabasco sauce
3 cups half-and-half cream
6 ounces gruyere cheese, cut into small cubes
3 cups medium cooked shrimp, shell removed (or to taste)
2 cups cooked crabmeat (or to taste)
1 cup olive, sliced (black or green)
1 tablespoon fresh lemon juice
1/2 cup parmesan cheese (or to taste)
salt and pepper

Steps:

  • Set oven to 350 degrees.
  • Grease/butter a large casserole dish, enough to hold the complete mixture, I use my large white Corning Ware dish for this.
  • In a large saucepan, melt butter over low heat until melted.
  • Add/whisk in flour, mustard, onion, garlic Worcestershire sauce, paprika, salt, pepper and tabasco sauce; whisk for 2 minutes.
  • Carefully add in the half and half cream, whisking constantly until thickened, adjusting the salt to taste.
  • Remove from heat and add/mix in the gruyere cheese until melted.
  • Transfer the mixture into a large bowl.
  • Add in the seafood and olives; mix until well combined.
  • Transfer mixture to prepared casserole dish.
  • Brush the top of the casserole with lemon juice.
  • Sprinkle grated Parmesan cheese on top.
  • At this point the casserole may be refigerated, and baked later.
  • Bake for about 30 minutes, or until hot and bubbly.

Nutrition Facts : Calories 506.2, Fat 43.4, SaturatedFat 25.5, Cholesterol 124, Sodium 624.9, Carbohydrate 14.6, Fiber 1.2, Sugar 1.3, Protein 16.5

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