seafood casserole recipe
The Best seafood casserole recipe
The health benefits are what really make me love this recipe too. Seafood is packed with omega-3 fatty acids, which are great for the heart and brain, and the way we cook it here—with a light, flavorful sauce—keeps it light enough for everyday eating without feeling like a sacrifice. I’ve always been careful with the amount of butter and cream, but even with a little extra, it still holds up well. My kids and I don’t eat seafood every day, but when we do, this is the way we make it. It’s something you can serve at a holiday gathering or a weeknight dinner, and it never disappoints. Plus, it’s easy to customize—swap out the fish for shrimp or scallops, or add some veggies if you want to make it even healthier. It’s a dish that’s as versatile as it is delicious, and that’s why I keep it in my rotation.
Lemon Garlic Seafood Casserole
A creamy, flavorful casserole packed with shrimp, scallops, and mussels, seasoned with bright lemon and aromatic garlic. Perfect for a quick weeknight dinner!
🥘Ingredients
- 1 lb shrimp, peeled and deveined
- 1 lb scallops, cleaned
- 1 lb mussels, cleaned and deveined
- 2 tbsp butter
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup chicken broth
- 2 tbsp lemon juice
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and pepper to taste
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 cup breadcrumbs
- 1 egg, beaten
👨🍳Directions
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1
Preheat oven to 375°F (190°C). In a large skillet, melt butter over medium heat. Add shrimp, scallops, and mussels, and cook for 3-4 minutes per side until shrimp is pink and scallops are opaque. Remove from skillet and set aside. -
2
In the same skillet, add garlic and sauté for 30 seconds until fragrant. Pour in heavy cream, milk, and chicken broth. Stir in thyme, parsley, salt, and pepper. Simmer for 5 minutes. Remove from heat. -
3
Transfer cooked seafood to the oven-safe baking dish. Pour the sauce over the seafood and mix gently. Sprinkle mozzarella and Parmesan cheese over the top. -
4
Mix breadcrumbs with beaten egg in a shallow bowl. Sprinkle over the cheese topping. Bake for 15-20 minutes until the top is golden and bubbly.
🔧Equipment
- Mixing bowls
- Large skillet
- Oven-safe baking dish (9×13 inches)
- Whisk
- Knife and cutting board
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra flavor, add a pinch of red pepper flakes or a dash of white wine to the sauce.
- Use a mix of different seafood like clams or cod for variety.
- Make ahead: Assemble the casserole, cover, and refrigerate for up to 24 hours before baking.
Watch Video Of How Lemon Garlic Seafood Casserole Works
❓ Frequently Asked Questions About Lemon Garlic Seafood Casserole
What is the best way to prepare the seafood casserole for optimal flavor and texture?
To achieve the best flavor and texture, start by preheating your oven to 375°F (190°C). Sauté the seafood (like shrimp, mussels, or scallops) in a bit of olive oil or butter until just cooked—about 2-3 minutes per side. Add diced onions, garlic, and bell peppers, cooking until softened. Deglaze the pan with a splash of white wine or broth, then mix in the biscuit or breadcrumb topping, cheese, and any herbs like parsley or thyme. Bake uncovered for 15-20 minutes until bubbly and golden.
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Can I use frozen seafood in this recipe, and if so, how do I adjust cooking times?
Yes, you can use frozen seafood, but thaw it completely first in the refrigerator overnight. For frozen shrimp or scallops, cook them for an extra 1-2 minutes to ensure they’re fully done. If using frozen mussels or clams, discard any that don’t open after thawing. Adjust baking time slightly if needed—frozen seafood may take a minute or two longer to heat through, but it’s best to check doneness with a fork.
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What are some substitutions I can make if I don’t have all the ingredients listed in the recipe?
– Cheese alternative: Swap Parmesan or cheddar for feta, goat cheese, or even a sprinkle of nutritional yeast for a vegan option.
– Biscuit topping: Use crushed cornflakes, crackers, or even crushed potato chips for a crunchy texture.
– Broth or wine: Substitute with chicken or vegetable broth, or even a splash of lemon juice for brightness.
– Seafood mix: Swap shrimp for cod, tilapia, or even white beans for a vegetarian version.
– Herbs: Skip parsley if unavailable—thyme, rosemary, or even a pinch of dried dill works well.
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How do I prevent the casserole from becoming soggy or falling apart?
To avoid a soggy casserole, ensure the biscuit or breadcrumb topping is well-coated and slightly crisp before baking. Press it down gently to adhere to the seafood layer. Bake uncovered for the full recommended time to let excess moisture evaporate. If making a larger batch, consider baking in two layers or using parchment paper for easy transfer. Also, avoid overcrowding the pan—cook in batches if needed.
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Can I make this seafood casserole ahead of time and reheat it?
Yes, you can prep most ingredients ahead of time, but refrigerate the assembled casserole (without baking) for up to 24 hours. To reheat, cover with foil and bake at 350°F (175°C) for 15-20 minutes, or until heated through. Alternatively, you can reheat individual portions in a skillet with a splash of broth or butter to restore moisture. For extra crispiness, broil for 2-3 minutes at the end.
