Easy Seafood Casserole

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Creamy, comforting, and packed with tender seafood, this Easy Seafood Casserole is the perfect dinner when you want something indulgent without spending hours in the kitchen. This dish blends succulent shrimp, flaky fish, and tender pasta all baked under a blanket of cheesy, golden perfection. Whether you’re serving guests or enjoying a cozy night in, this casserole is sure to impress.

What makes this recipe shine is its simplicity combined with rich flavor. A buttery garlic base is folded into a velvety cheese sauce, enveloping the seafood and pasta in a warm, savory hug. It’s satisfying yet elegant, making it a go-to for both weeknight meals and special occasions.

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Ingredients for Easy Seafood Casserole

• 1 lb shrimp, peeled and deveined
• 1 cup cooked scallops or chunks of white fish (like cod or haddock)
• 3 cups cooked pasta (elbow macaroni or penne work well)
• 2 tablespoons butter
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1½ cups milk
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• Salt and pepper to taste
• 1 teaspoon dried thyme or parsley
• ¼ teaspoon paprika (optional)
• Fresh parsley, chopped (for garnish)

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Step 1: Prepare the Seafood and Pasta

Start by preheating your oven to 375°F (190°C). If your seafood isn’t pre-cooked, quickly sauté the shrimp and scallops or fish chunks in a pan with a touch of butter until just opaque—about 2–3 minutes per side. Be careful not to overcook. Cook the pasta until al dente, then drain and set aside.

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Step 2: Make the Creamy Sauce

In a large skillet over medium heat, melt 2 tablespoons of butter. Add the minced garlic and cook until fragrant, about 30 seconds. Sprinkle in the flour and stir constantly for 1–2 minutes to form a roux. Gradually whisk in the milk until smooth. Bring the mixture to a gentle simmer and let it thicken, about 3–5 minutes.

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Step 3: Add the Cheese and Seasonings

Once the sauce thickens, lower the heat and stir in the mozzarella and Parmesan cheeses until melted. Season with salt, pepper, thyme, and paprika if using. The sauce should be creamy and well-balanced with flavor.

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Step 4: Assemble the Casserole

In a large mixing bowl, combine the cooked pasta, seafood, and cheese sauce. Stir until everything is evenly coated. Pour the mixture into a greased 9×13-inch baking dish, spreading it out evenly.

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Step 5: Bake Until Golden and Bubbly

Bake uncovered for 20–25 minutes, or until the casserole is bubbly and the top is lightly golden. For extra browning, you can broil it for the last 2–3 minutes, but watch closely to avoid burning.

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Step 6: Garnish and Serve

Let the casserole rest for about 5 minutes after removing from the oven. Sprinkle freshly chopped parsley over the top before serving for a pop of color and freshness.

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Storage Instructions

To store leftovers, allow the casserole to cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 3 days. For longer storage, portion and freeze in freezer-safe containers for up to 2 months.

To reheat, thaw overnight in the refrigerator (if frozen), then warm in the oven at 350°F (175°C) for 15–20 minutes or until heated through. If it seems dry, add a splash of milk or cream before reheating.

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Estimated Nutrition (Per Serving)

• Calories: 420
• Protein: 32g
• Fat: 18g
• Saturated Fat: 9g
• Carbohydrates: 30g
• Fiber: 2g
• Sugar: 3g
• Cholesterol: 150mg
• Sodium: 600mg

Note: Nutritional values may vary depending on exact ingredients used and portion size.

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Frequently Asked Questions

1. Can I use frozen seafood?

Yes, just make sure it’s fully thawed and patted dry before cooking to avoid excess water in the casserole.

2. What kind of pasta works best?

Short-cut pasta like elbow macaroni, penne, or rotini hold the sauce well and bake evenly.

3. Can I substitute the milk?

Yes, you can use cream or a mix of cream and broth for a richer or lighter version.

4. How do I prevent the casserole from drying out?

Ensure your sauce is creamy before baking and don’t overbake—cover with foil if needed.

5. Is this casserole gluten-free?

It can be made gluten-free using gluten-free pasta and a GF flour blend for the roux.

6. Can I add vegetables?

Absolutely. Peas, spinach, or mushrooms make great additions to the seafood and cheese.

7. What cheese alternatives can I use?

Cheddar, Gruyère, or Monterey Jack work well if mozzarella isn’t your favorite.

8. Can I make it ahead of time?

Yes! Assemble the casserole, cover, and refrigerate for up to 24 hours before baking.

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