🦐 Creamy Seafood Casserole
🍽️ Serves: 6
⏲️ Total Time: ~45 minutes
🛒 Ingredients:
For the Casserole:
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1/2 lb shrimp, peeled and deveined
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1/2 lb scallops (bay or sea, cut in half if large)
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1/2 lb white fish, like cod or haddock, cut into chunks
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Optional: 1/2 cup imitation crab or real lump crabmeat
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3 tablespoons butter
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2 cloves garlic, minced
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1 small onion, finely chopped
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1/4 cup all-purpose flour
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1 1/2 cups milk
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1/2 cup heavy cream
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1/2 cup grated Parmesan cheese
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1/2 teaspoon Old Bay seasoning (or paprika + celery salt)
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Salt and pepper, to taste
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Juice of 1/2 lemon
For the Topping:
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1/2 cup breadcrumbs (Panko or regular)
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2 tablespoons butter, melted
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1 tablespoon fresh parsley, chopped (optional)
👨🍳 Instructions:
1. Preheat oven to 375°F (190°C).
Grease a 9×9-inch (or similar) casserole dish.
2. Sauté the Base:
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In a large skillet, melt 3 tbsp butter over medium heat.
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Add onion and garlic; sauté until soft (about 3–4 minutes).
3. Make the Cream Sauce:
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Sprinkle in flour and cook for 1 minute, stirring constantly.
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Gradually whisk in milk and cream, stirring until thickened (about 3–5 minutes).
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Stir in Parmesan cheese, Old Bay, salt, pepper, and lemon juice.
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Simmer on low for 1–2 minutes.
4. Add the Seafood:
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Gently fold in shrimp, scallops, fish (and crab if using).
(Seafood will finish cooking in the oven.)
5. Assemble the Casserole:
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Pour the seafood and sauce mixture into the prepared dish.
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In a small bowl, mix breadcrumbs with melted butter and sprinkle evenly over the top.
6. Bake:
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Bake uncovered for 20–25 minutes, or until hot, bubbly, and topping is golden.
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Broil for the last 1–2 minutes if you want extra crisp on top.
✅ To Serve:
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Garnish with chopped parsley and serve with:
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Buttered rice, angel hair pasta, or mashed potatoes
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A green salad or steamed veggies
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Warm dinner rolls or crusty bread
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💡 Tips & Variations:
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Use all shrimp if you prefer one type of seafood.
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Add sautéed mushrooms, spinach, or peas for extra texture.
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Sub milk + cream with half-and-half for a lighter version.
Would you like a low-carb, gluten-free, or make-ahead freezer version?
