Easy Seafood Casserole Recipe

There’s something so comforting about pulling a bubbling, golden seafood casserole out of the oven on a chilly evening. The creamy sauce, tender seafood, and buttery breadcrumb topping create a mouthwatering medley of textures and flavors in every bite.

I first made this dish on a whim, combining leftover shrimp and imitation crab with pantry staples—and it instantly became a favorite. It’s cozy enough for a weeknight dinner but impressive enough to serve guests. Best of all, it’s surprisingly simple to make, even if you’re short on time.

If you're looking for a quick, family-friendly meal that brings a taste of the coast to your table, this Easy Seafood Casserole checks all the boxes. Let’s dive into why it’s such a standout.

Why You’ll Love This Easy Seafood Casserole

Get ready to fall head over heels for this creamy, savory seafood bake. It’s the kind of dish that earns a permanent spot in your recipe rotation.

It’s unbelievably easy to prepare. With minimal prep time and no fancy cooking techniques required, this casserole comes together in under an hour. Perfect for busy weeknights when you want a homemade meal without the stress.

You can make it on a budget. No need for expensive fresh seafood here! A mix of shrimp, imitation crab, and canned soup keeps costs low while still delivering great flavor and texture.

It’s a crowd-pleaser. Even picky eaters tend to go back for seconds. The mild seafood flavor, creamy sauce, and crunchy topping appeal to adults and kids alike.

It’s make-ahead and freezer-friendly. Assemble the casserole in advance, pop it in the fridge or freezer, and bake it off when you’re ready. It’s a lifesaver on busy days or when prepping for guests.

Whether you're serving it with rice, over noodles, or with crusty bread, this casserole adapts beautifully to whatever you’ve got in the pantry. Let’s take a look at what makes it tick.

Ingredient Notes

The magic of this Easy Seafood Casserole lies in its simple but thoughtful ingredient lineup. Each element contributes to the dish’s rich flavor and comforting texture.

Seafood is the star of the show, and you’ve got options. I like to use a mix of shrimp and imitation crab meat, both readily available and budget-friendly. The shrimp brings that classic seafood flavor, while the crab adds a touch of sweetness and pairs beautifully with the creamy sauce.

Cream of mushroom soup forms the base of the sauce. It adds richness and depth with hardly any effort. If you’re not a fan of mushrooms, cream of celery or even cream of shrimp soup will work just as well.

Sour cream adds tang and helps balance the richness of the soup. It also keeps the sauce silky and smooth. Greek yogurt can be substituted in a pinch if that’s what you have on hand.

Cheddar cheese brings a gooey, melty element that ties everything together. I recommend using sharp cheddar for maximum flavor. If you like a little kick, try mixing in some pepper jack or Monterey jack.

Breadcrumbs and butter create that irresistible crispy topping. I like to use seasoned breadcrumbs for an extra layer of flavor, but plain works just fine if that’s what you’ve got.

As for equipment, all you really need is a large mixing bowl and a 9x13” casserole dish. A rubber spatula helps with spreading the mixture evenly, and aluminum foil comes in handy for baking.

How To Make This Easy Seafood Casserole

Making this seafood casserole is as simple as mixing, layering, and baking—and the results are pure comfort food heaven.

Start by preheating your oven to 350°F and lightly greasing a 9x13” baking dish. While the oven heats, chop your imitation crab and peel and devein your shrimp (if they aren’t already prepped). I usually use small cooked shrimp to save time, but raw shrimp will also work since they’ll cook through in the oven.

In a large mixing bowl, combine your cream of mushroom soup, sour cream, and cheddar cheese. Stir until smooth, then fold in the chopped crab and shrimp. You want everything to be evenly coated with that luscious, creamy base.

Pour the mixture into your prepared baking dish and spread it out evenly with a spatula. The top doesn’t have to be perfectly smooth—some texture helps the topping cling better.

Now, melt your butter and mix it with the breadcrumbs in a small bowl. Sprinkle this mixture generously over the top of the casserole. If you’re feeling fancy, add a little paprika or dried parsley for color.

Bake the casserole uncovered for about 30-35 minutes, or until it’s bubbling around the edges and the top is golden brown. If the topping is browning too quickly, cover loosely with foil during the last 10 minutes.

Once it’s done, let it rest for about 5 minutes before serving. The flavors will settle and the sauce will thicken slightly—making each scoop even more satisfying.

Storage Options

One of the best things about this seafood casserole is how well it stores—perfect for meal prep or leftovers.

To refrigerate, let the casserole cool completely, then transfer to an airtight container or cover the baking dish tightly with foil. It will keep well in the fridge for up to 3 days.

For longer storage, freeze individual portions in airtight containers or wrap the whole casserole tightly with foil and plastic wrap. Frozen, it’ll keep for up to 2 months. Let it thaw in the fridge overnight before reheating.

Reheat leftovers in the microwave for a quick lunch, or pop them in a 350°F oven for 15-20 minutes to restore the crispiness of the topping. Add a splash of milk or cream before reheating if the casserole looks a little dry.

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Variations and Substitutions

This Easy Seafood Casserole is super adaptable, which makes it even more lovable. Here are a few ways to mix it up depending on your mood—or what’s in your fridge.

If you’re not a fan of imitation crab, try using real lump crab meat or even chopped cooked fish like cod or tilapia. Just make sure it’s flaked and free of bones.

Want to add more veggies? Toss in some steamed broccoli, chopped spinach, or frozen peas before baking. They’ll blend right in with the creamy sauce and add extra nutrition.

You can swap the soup base too. Cream of celery, cream of chicken, or cream of shrimp all work beautifully. Each brings a slightly different flavor, so it’s fun to experiment.

For a gluten-free version, use gluten-free breadcrumbs and double-check that your soup is labeled GF. The rest of the ingredients are naturally gluten-free!

Spice lovers can stir in a dash of Old Bay seasoning, hot sauce, or even a spoonful of Dijon mustard to punch up the flavor profile.

The beauty of this casserole is how flexible it is—don’t be afraid to try new things and make it your own. That’s how all the best recipes are born!

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