Seafood casseroles work well when you need something filling but not complicated on weeknights. These recipes use basic ingredients and straightforward steps so dinner stays manageable. You can pick from options that rely on fresh or frozen seafood based on what is available. Most come together in one dish to keep cleanup quick. The list focuses on savory flavors that still feel light enough for regular meals.
Helpful Tips Before You Start
A few small choices keep these casseroles fast and reliable on weeknights.
Use Frozen Seafood
Keep peeled shrimp or scallops in the freezer. They thaw in minutes under cold water and need no extra cleaning.
Choose One Baking Dish
Mix the filling straight in the casserole dish when the recipe allows. This cuts down on bowls and cleanup.
Assemble the Night Before
Combine everything in the dish, cover it, and refrigerate. Slide it into the oven when you get home.
Check Early for Doneness
Seafood firms up fast. Start testing five minutes before the recipe time to avoid rubbery results.
Creamy Shrimp Alfredo Casserole with Broccoli
This casserole brings together plump shrimp and bright broccoli in a creamy alfredo sauce over pasta. It works well on weeknights when you need a full meal with minimal cleanup. The finished dish has a rich, velvety texture with tender seafood and crisp-tender vegetables.
Serves 4 people.
Ingredients
- 8 oz fettuccine pasta
- 1 lb large shrimp, peeled and deveined
- 3 cups broccoli florets
- 2 cups prepared alfredo sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13 baking dish.
- Bring a large pot of salted water to a boil and cook the fettuccine according to package directions until al dente. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
- Add the shrimp to the skillet, season with salt and pepper, and cook for 2 to 3 minutes per side until pink and opaque. Remove the shrimp and set aside.
- Add the broccoli florets to the same skillet with 2 tablespoons of water. Cover and steam for 3 minutes until bright green and just tender.
- In a large bowl, combine the cooked pasta, alfredo sauce, cooked shrimp, and steamed broccoli. Stir gently until everything is coated.
- Transfer the mixture to the prepared baking dish. Sprinkle the mozzarella and parmesan evenly over the top.
- Bake for 15 to 20 minutes until the cheese is melted and the edges are bubbly. Let rest for 5 minutes before serving.
Extra Tips
Steam the broccoli briefly so it stays bright and keeps some bite after baking. If your alfredo sauce is thick, add a splash of pasta water when mixing to help it coat everything evenly. Leftovers reheat well in a covered dish at 350°F with a little extra sauce stirred in to restore creaminess.Course: Main Course Cuisine: Italian Equipment: Large Pot, Large Skillet, 9×13 Baking Dish
Classic Tuna Noodle Casserole with Crispy Breadcrumbs
This tuna noodle casserole brings back memories of family dinners with its creamy sauce and satisfying crunch on top. It comes together quickly with pantry staples, making it ideal for busy weeknights when you want something hearty without much effort.
The flavors are mild and comforting, with tender noodles, flaky tuna, and sweet peas all held together in a rich sauce. The golden breadcrumbs add a nice texture contrast that makes each bite interesting.
Serves 4 people.
Ingredients
- 8 ounces egg noodles
- 2 cans (5 ounces each) tuna in water, drained
- 1 can (10.5 ounces) cream of mushroom soup
- 1/2 cup milk
- 1 cup frozen peas
- 1 cup shredded cheddar cheese
- 1 cup panko breadcrumbs
- 2 tablespoons butter, melted
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F and lightly grease a 9×9 inch baking dish.
- Bring a large pot of salted water to a boil and cook the egg noodles until just tender. Drain and set aside.
- In a large bowl, stir together the cream of mushroom soup, milk, drained tuna, frozen peas, shredded cheddar cheese, salt, and pepper until evenly combined.
- Add the drained noodles to the bowl and gently fold everything together until the noodles are coated.
- Transfer the mixture to the prepared baking dish and spread it into an even layer.
- In a small bowl, toss the panko breadcrumbs with the melted butter until the crumbs are evenly coated.
- Sprinkle the buttered breadcrumbs evenly over the top of the casserole.
- Bake for 20 to 25 minutes until the filling is bubbly and the breadcrumb topping is golden brown.
Extra Tips
Use panko instead of regular breadcrumbs for the best crunch that stays crisp even after reheating. Leftovers keep well in the fridge for up to three days and reheat nicely in a 350°F oven to restore some of the topping texture. If you want a milder flavor, swap the cheddar for mozzarella.
Course: Main Course Cuisine: American Equipment: Large pot, Mixing bowl, 9×9 inch baking dishBaked Lemon Dill Salmon and Asparagus Casserole
This casserole brings together flaky salmon and tender asparagus in a light lemon dill cream sauce. It works well on weeknights when you want a complete meal with minimal cleanup and straightforward steps.
The finished dish has a creamy interior with bright citrus notes and a crisp breadcrumb topping. Fresh dill keeps the flavors clean without overpowering the seafood.
Serves 4 people.
Ingredients
- 1 pound salmon fillet, cut into 1-inch pieces
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 cup heavy cream
- Zest and juice of 1 lemon
- 2 tablespoons fresh dill, chopped
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 1/4 cup panko breadcrumbs
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 400°F and lightly grease a 9×13 baking dish.
- In a large mixing bowl, combine the salmon pieces, asparagus, heavy cream, lemon zest, lemon juice, dill, garlic, salt, and pepper. Stir gently until everything is coated.
- Transfer the mixture to the prepared baking dish and spread it into an even layer.
- In a small bowl, stir together the Parmesan cheese, panko breadcrumbs, and olive oil. Sprinkle this mixture evenly over the top of the casserole.
- Bake for 20 to 25 minutes, until the salmon is cooked through and the topping is golden.
Extra Tips
Use fresh dill rather than dried for the best flavor. If the asparagus spears are very thick, slice them lengthwise before adding so they cook at the same rate as the salmon. Leftovers reheat well in a 350°F oven for 10 minutes to keep the topping crisp.Course: Main Course Cuisine: Mediterranean Equipment: 9×13 Baking Dish, Mixing Bowl, Knife
Cheesy Crab and Spinach Rice Casserole
This casserole brings together sweet crab, earthy spinach, and plenty of melted cheese over a base of rice. It bakes in one dish, making it a good choice for weeknights when you want a complete meal without multiple pots.
The finished casserole has a creamy interior with a lightly browned cheese topping. Tender crab and wilted spinach add texture against the soft rice, creating a balanced savory dish that feels satisfying but straightforward.
Serves 4 people.
Ingredients
- 2 cups cooked white rice
- 1 pound lump crab meat
- 5 ounces fresh spinach, roughly chopped
- 1 1/2 cups shredded cheddar cheese
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 cup heavy cream
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat the oven to 375°F and lightly grease a 9×9 inch baking dish.
- Melt the butter in a large skillet over medium heat. Add the diced onion and cook for 3 minutes until softened.
- Stir in the minced garlic and cook for 1 minute more. Add the chopped spinach and cook until just wilted, about 2 minutes.
- Remove the skillet from heat. Stir in the cooked rice, crab meat, heavy cream, salt, pepper, and 1 cup of the cheddar cheese until evenly combined.
- Transfer the mixture to the prepared baking dish and spread it into an even layer. Sprinkle the remaining 1/2 cup cheddar cheese and the Parmesan cheese over the top.
- Bake for 20 to 25 minutes until the cheese is melted and lightly golden. Let it rest for 5 minutes before serving.
Extra Tips
Use fresh spinach rather than frozen to limit extra moisture in the dish. Leftovers store well in the refrigerator for up to two days and reheat best in a 350°F oven with a splash of cream stirred in to loosen the texture.Course: Main Course Cuisine: American Equipment: Large skillet, 9×9 baking dish, Wooden spoon
Garlic Butter Cod and Potato Casserole
This casserole brings together flaky cod and tender potatoes in a simple garlic butter sauce. It comes together with basic steps and bakes in one dish, which makes it a good choice for busy weeknights when you want something warm and filling without extra cleanup.
The finished dish has soft potato slices on the bottom and top with pieces of cod in between. Garlic butter soaks through everything and gives a savory flavor that is brightened by a little lemon at the end.
Serves 4 people.
Ingredients
- 1.5 pounds cod fillets, cut into large pieces
- 4 medium Yukon gold potatoes, thinly sliced
- 6 tablespoons unsalted butter
- 4 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- Juice of 1 lemon
Instructions
- Preheat the oven to 375 degrees and lightly grease a 9 by 13 inch baking dish.
- Melt the butter in a small skillet over medium heat. Add the minced garlic and cook for one minute until fragrant.
- Arrange half of the sliced potatoes in an even layer in the baking dish. Sprinkle with half the salt and pepper.
- Place the cod pieces over the potatoes. Pour half the garlic butter over the cod.
- Add the remaining potato slices on top of the cod. Season with the rest of the salt and pepper and pour the remaining garlic butter over everything.
- Cover the dish with foil and bake for 35 minutes. Remove the foil and bake 10 minutes more until the potatoes are tender.
- Drizzle the lemon juice over the casserole and sprinkle with chopped parsley before serving.
Extra Tips
Slice the potatoes evenly so they cook at the same rate. If the potatoes still feel firm after baking, cover and return the dish to the oven for another 10 minutes. Leftovers reheat well in a 350 degree oven with a splash of water to keep the fish moist.Course: Main Course Cuisine: American Equipment: Baking dish, Small skillet, Sharp knife
Spicy Cajun Shrimp and Corn Casserole
This casserole combines plump shrimp with sweet corn in a bold, spiced sauce that stays creamy after baking. It comes together in one skillet before moving to the oven, which makes it a good choice for weeknights when you want minimal cleanup. The finished dish has tender shrimp, crisp-tender corn, and a light crust on top from the melted cheese.
It works well when you need a filling seafood meal that still feels fresh. The Cajun seasoning gives steady heat without overpowering the natural sweetness of the corn and shrimp.
Serves 4 people.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 cups corn kernels, fresh or frozen
- 1 small onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 2 tablespoons Cajun seasoning
- 1 cup heavy cream
- 2 cups cooked white rice
- 1 tablespoon olive oil
- 1/2 cup shredded cheddar cheese
- 2 tablespoons chopped parsley
Instructions
- Preheat the oven to 375°F and lightly grease an 8×8 baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the onion and green bell pepper and cook for 3 minutes until they begin to soften.
- Stir in the garlic and Cajun seasoning and cook for 30 seconds until fragrant.
- Add the heavy cream and cooked rice to the skillet and stir until the rice is coated. Mix in the corn and shrimp.
- Cook for 2 minutes, just until the shrimp start to turn pink. Remove the skillet from the heat.
- Transfer the mixture to the prepared baking dish and sprinkle the cheddar cheese evenly over the top.
- Bake for 15 minutes until the cheese is melted and the edges are bubbling. Remove from the oven and sprinkle with chopped parsley before serving.
Extra Tips
Use frozen corn straight from the bag so it does not add extra liquid to the casserole. If you prefer less heat, start with one tablespoon of Cajun seasoning and taste before adding the second. Leftovers reheat well in a 350°F oven for 10 minutes with a splash of cream stirred in to loosen the sauce.Course: Main Course Cuisine: Cajun Equipment: Large skillet, 8×8 baking dish, Oven
Mediterranean Tuna and Chickpea Casserole with Feta
This casserole combines canned tuna and chickpeas in a simple tomato sauce seasoned with oregano. The dish bakes under a layer of feta that softens and turns lightly golden, creating a weeknight meal that feels both hearty and fresh.
The result is a savory mix of briny cheese, tender beans, and flaky fish that holds up well for leftovers. It relies on pantry staples, so it works when you need dinner on the table without extra shopping.
Serves 4 people.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 can (14 oz) diced tomatoes
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 2 cans (5 oz each) tuna, drained
- 1 cup crumbled feta cheese
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 375 degrees F and lightly grease a 9 by 13 inch baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 4 minutes until it softens.
- Stir in the garlic and oregano and cook for 1 minute until fragrant.
- Add the diced tomatoes and chickpeas. Simmer for 3 minutes, then season with salt and pepper.
- Remove the skillet from the heat and gently fold in the tuna until it is evenly distributed.
- Transfer the mixture to the prepared baking dish and spread it into an even layer.
- Sprinkle the feta evenly over the top.
- Bake for 20 minutes until the feta is lightly browned and the casserole is bubbling at the edges.
- Remove from the oven and scatter the parsley over the surface before serving.
Extra Tips
Use tuna packed in olive oil for extra richness, or swap in water-packed tuna if you prefer a lighter result. Leftovers reheat well in a 350 degree F oven for 10 minutes, though the feta will lose some of its initial texture. If the mixture seems dry before baking, add a splash of the chickpea liquid to loosen it.Course: Main Course Cuisine: Mediterranean Equipment: Large skillet, Baking dish
Scallop and Mushroom Casserole with White Wine Sauce
This scallop and mushroom casserole brings a light, creamy white wine sauce together with tender scallops and earthy mushrooms. It bakes in one dish, making it a good choice for weeknights when you want something a little special without extra steps. The result is a mild, savory flavor with a soft interior and a lightly golden top.
The dish works well with a simple green salad or crusty bread on the side. Scallops cook quickly, so the whole recipe stays weeknight-friendly while still feeling like a complete meal.
Serves 4 people.
Ingredients
- 1 lb sea scallops, patted dry
- 8 oz cremini mushrooms, sliced
- 1 small shallot, minced
- 2 cloves garlic, minced
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1/2 cup dry white wine
- 1 cup whole milk
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 1 tbsp chopped fresh parsley
Instructions
- Preheat the oven to 375°F and lightly grease a 9×9-inch baking dish.
- Melt 1 tablespoon of butter in a large skillet over medium heat. Add the sliced mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
- Stir in the minced shallot and garlic. Cook for 1 minute until fragrant.
- Sprinkle the flour over the mushroom mixture and stir for 1 minute to form a roux. Slowly pour in the white wine while stirring, then add the milk. Continue stirring until the sauce thickens, about 3 minutes.
- Season the sauce with salt and pepper. Remove the skillet from heat and gently fold in the scallops until they are coated.
- Transfer the mixture to the prepared baking dish. In a small bowl, combine the remaining tablespoon of butter (melted), panko breadcrumbs, and Parmesan cheese. Sprinkle this mixture evenly over the top.
- Bake for 15 to 18 minutes until the scallops are opaque and the topping is golden. Sprinkle with fresh parsley before serving.
Extra Tips
Use dry white wine that you would also drink, as it gives the sauce its main flavor. If the sauce seems too thick after baking, stir in a splash of milk right before serving to loosen it. Leftovers reheat best in a 325°F oven covered with foil so the scallops stay tender.
Course: Main Course Cuisine: American Equipment: Large skillet, 9×9-inch baking dish, Mixing bowlPesto Shrimp and Zucchini Pasta Bake
This pesto shrimp and zucchini pasta bake combines tender shrimp with slices of fresh zucchini in a simple herby sauce. It works well for weeknights because most of the work happens in one skillet before a quick trip to the oven.
The finished dish offers bright basil flavor, a light vegetable element, and a melted cheese topping over pasta. It feels comforting without being heavy.
Serves 4 people.
Ingredients
- 8 ounces short pasta, such as penne
- 1 pound large shrimp, peeled and deveined
- 2 medium zucchinis, sliced into half-moons
- 1/2 cup basil pesto
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- Salt and black pepper to taste
Instructions
- Preheat the oven to 375°F. Cook the pasta in a large pot of salted water until al dente. Drain and set aside.
- Heat the olive oil in a skillet over medium heat. Add the garlic and zucchini and cook for 3-4 minutes until the zucchini begins to soften.
- Add the shrimp to the skillet. Cook for 2-3 minutes, stirring occasionally, until the shrimp turn pink. Season with salt and pepper.
- In a large bowl, combine the drained pasta, pesto, and the shrimp-zucchini mixture. Stir until everything is evenly coated.
- Transfer the mixture to a baking dish. Sprinkle the mozzarella and parmesan evenly over the top.
- Bake for 15-18 minutes until the cheese is melted and lightly golden.
Extra Tips
Use thawed shrimp rather than adding them frozen so the bake stays creamy instead of watery. Stir the pesto into the pasta while it is still warm for better absorption. Leftovers keep in the refrigerator for two days and reheat best in a 350°F oven for 10 minutes.Course: Main Course Cuisine: Italian Equipment: Large Pot, Skillet, Baking Dish
Coconut Curry Mixed Seafood Casserole
This casserole brings together tender mixed seafood and a creamy coconut curry sauce in one baking dish. It works well on busy weeknights when you want something flavorful without much hands-on time. The result is a mildly spiced dish with soft rice and seafood in a thick, fragrant sauce.
Serves 4 people.
Ingredients
- 1 pound mixed seafood (shrimp, scallops, and white fish pieces)
- 1 can (14 oz) coconut milk
- 3 tablespoons red curry paste
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 red bell pepper, sliced
- 2 cups fresh spinach
- 2 cups cooked jasmine rice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13 baking dish.
- Heat a large skillet over medium heat. Add the onion, garlic, and red bell pepper. Cook for 3 minutes until the onion softens.
- Stir in the red curry paste and cook for 1 minute until fragrant.
- Pour in the coconut milk, salt, and black pepper. Simmer for 2 minutes to combine.
- Add the mixed seafood and spinach. Stir gently and cook for 2 minutes until the spinach wilts and the seafood just starts to turn opaque.
- Remove the skillet from heat and fold in the cooked jasmine rice until evenly coated.
- Transfer the mixture to the prepared baking dish and spread it into an even layer.
- Bake for 15 minutes until the seafood is fully cooked and the edges bubble lightly.
- Remove from the oven, let it rest for 5 minutes, then top with fresh cilantro and serve with lime wedges.
Extra Tips
Assemble the casserole up to the baking step earlier in the day and refrigerate it, then add 5 extra minutes to the bake time if starting from cold. Use full-fat coconut milk for the thickest sauce. Avoid stirring the seafood too much after adding it so the pieces stay intact.Course: Main Course Cuisine: Asian Equipment: Large skillet, 9×13 baking dish, Oven
Herbed Salmon and Pea Wild Rice Casserole
This casserole brings together flaky salmon, nutty wild rice, and sweet peas in a light herbed sauce. It comes together in one dish and works well for weeknights when you want a complete meal without extra sides or complicated steps. The result is a balanced mix of earthy grains, tender fish, and fresh herbs that feels comforting yet light.
The wild rice gives the casserole a pleasant chew, while the peas add pops of sweetness and color. Fresh dill and parsley keep the flavor bright without overpowering the salmon. It bakes until the top is lightly golden and the flavors have melded.
Serves 4 people.
Ingredients
- 1 1/2 cups wild rice
- 3 cups chicken broth
- 1 pound salmon fillet, skin removed
- 1 cup frozen peas
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Rinse the wild rice under cold water, then combine it with the chicken broth in a medium pot. Bring to a boil, reduce heat to low, cover, and simmer for 45 minutes until the rice is tender and most of the liquid is absorbed.
- While the rice cooks, heat the olive oil in a skillet over medium heat. Add the diced onion and cook for 4 minutes until softened. Stir in the minced garlic and cook for 1 minute more.
- Flake the salmon into bite-sized pieces and add it to the skillet. Cook for 3 to 4 minutes, stirring gently, until the fish is just opaque.
- Preheat the oven to 375°F. In a large mixing bowl, combine the cooked wild rice, salmon mixture, frozen peas, heavy cream, dill, parsley, salt, and pepper. Stir until evenly mixed.
- Transfer the mixture to a greased 8×8-inch baking dish and spread it into an even layer. Bake for 20 minutes until the top is lightly set and the edges begin to bubble.
Extra Tips
Use fresh herbs rather than dried for the brightest flavor. If the wild rice absorbs all the broth before it finishes cooking, add a splash more liquid to keep it from drying out. Leftovers reheat well in a covered skillet over low heat with a tablespoon of water or cream stirred in to restore moisture.Course: Main Course Cuisine: American Equipment: Medium pot, Skillet, Mixing bowl, 8×8-inch baking dish
