Seafood Casserole Recipe

Creamy shrimp casserole with scallops and calamari

Photo of ingredients for seafood casserole with shrimp, scallops, and mussels /
Main ingredients for Seafood Casserole Recipe

Our quick and easy baked seafood casserole recipe features shrimp, scallops, and calamari combined with mushrooms, red peppers, and a creamy sauce.  

Sprinkle it with parmesan cheese and breadcrumbs, bake it in the oven until it bubbles, and enjoy it for a delicious dinner!  

Although you can use fresh seafood for this creamy casserole, we use a packaged frozen seafood mix from Trader Joe's, a popular grocery with stores throughout the U.S. 

We love the convenience of frozen shellfish for this recipe.  Just thaw the package in the fridge overnight.  When you're ready to cook, put the seafood into a colander, give it a quick rinse under running water, and let it drain for a few minutes before using. 

This particular mix of shrimp, scallops, and calamari is uncooked, so the quick baking time for this casserole brings it to perfection and avoids overcooking, which turns any shellfish rubbery. 

What if you can't find the same type of frozen uncooked shellfish mix that we used?  No problem - just substitute any combination of shellfish or mild-flavored fish, frozen or fresh.   Or turn it into a fabulous shrimp casserole by using just shrimp.

Seafood casserole recipe

Serves 4 

  • 16-ounce bag of frozen uncooked shrimp, scallops, and calamari, or equivalent; thawed, rinsed, and drained in a colander
  • 3 tablespoons butter
  • 1/4 cup chopped shallot (about 2 shallots) or mild onion
  • 8 ounces white mushrooms, cut into thick slices
  • 1 clove garlic, minced
  • 1 red pepper, chopped into small pieces
  • 1/4 teaspoon thyme
  • 3 tablespoons white flour
  • 1/2 cup white wine
  • 1/2 cup cream
  • 1 cup milk
  • 1/4 cup chopped parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • dash of cayenne
  • 1/4 cup parmesan cheese
  • 1/4 cup dry breadcrumbs

Preheat your oven to 375°.

Melt the butter in a large skillet and add the shallot and mushrooms.  Saute over high heat, stirring frequently, until the mushrooms stop releasing liquid, and most of the liquid in the pan is absorbed - about 4-5 minutes.  Add the garlic, red pepper, and thyme, and cook one more minute. 

Lower the heat to medium, and add the flour.  Stir until all veggies are coated with it.  Add the wine, and stir to mix it with the flour.  Add the cream, milk, salt, pepper, and cayenne, and stir until smooth.  Continue cooking and stirring for about 2 more minutes until the sauce starts to bubble.  Remove the pan from the heat. 

Stir in the parsley and the shellfish.  Pour the mixture to a shallow baking dish.  Sprinkle the cheese and breadcrumbs across the top, and pop it into the oven.

Bake for about 20 minutes until the casserole begins to bubble and the top is slightly brown.  Take it out of the oven.

Photo of shellfish casserole /
Shellfish casserole served with rice

Serve immediately.  We like to combine this delicious seafood casserole with rice and steamed spinach for an elegant but easy dinner.  

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