Rich And Creamy Seafood Casserole Recipes

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HERBED SEAFOOD CASSEROLE

A friend shared this recipe when I needed a seafood dish for my annual Christmas Eve buffet. The casserole is wonderfully rich and creamy. When it comes to Christmas seafood casserole recipes, this is one of the best. -Donna Schmuland, Wetaskiwin, Alberta

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 12 servings.

Number Of Ingredients 25



Herbed Seafood Casserole image

Steps:

  • Preheat oven to 325°. Cook rice according to package directions. Meanwhile, in a large skillet, heat butter over medium-high heat. Add celery, onion and carrot; cook and stir until crisp-tender. Add garlic, salt and pepper; cook 1 minute longer., Add to cooked rice. Stir in parsley and dill. Transfer to a greased 13x9-in. baking dish., Fill a large saucepan two-thirds full with water; bring to a boil. Reduce heat to medium. Add shrimp; simmer, uncovered, 30 seconds. Add scallops; simmer 2-3 minutes longer or just until shrimp turn pink and scallops are firm and opaque. Drain, reserving 1 cup cooking liquid. Place seafood in a large bowl; stir in crab., In a small saucepan, melt butter over medium heat. Stir in flour until blended; gradually stir in cream and reserved cooking liquid. Bring to a boil; cook and stir 2 minutes or until thickened and bubbly. Reduce heat. Stir in cream cheese, dill and seasonings until smooth. Stir into seafood mixture., Pour over rice mixture. Toss bread crumbs with melted butter; sprinkle over top. Bake, uncovered, 50-55 minutes or until golden brown. Let stand 10 minutes before serving.

Nutrition Facts : Calories 404 calories, Fat 20g fat (12g saturated fat), Cholesterol 150mg cholesterol, Sodium 616mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 1g fiber), Protein 26g protein.

1-1/2 cups uncooked long grain rice
2 tablespoons butter
3 celery ribs, thinly sliced
1 medium onion, finely chopped
1 medium carrot, shredded
3 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons minced fresh parsley
1-1/2 teaspoons snipped fresh dill or 1/2 teaspoon dill weed
SEAFOOD:
1 pound uncooked medium shrimp, peeled and deveined
1 pound bay scallops
1 can (16 ounces) crabmeat, drained, flaked and cartilage removed
5 tablespoons butter, cubed
1/4 cup all-purpose flour
1-1/2 cups half-and-half cream
1 package (8 ounces) cream cheese, cubed
1-1/2 teaspoons snipped fresh dill or 1/2 teaspoon dill weed
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
TOPPING:
1-1/2 cups soft bread crumbs
2 tablespoons butter, melted

CREAMY SEAFOOD CASSEROLE

Rich and flavorful with shrimp and scallops. Served with rice. This dish will wow your guests when you entertain. From Southern Living.

Provided by PalatablePastime

Categories     Weeknight

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 18



Creamy Seafood Casserole image

Steps:

  • In a large pot, place wine, onion, parsley, 1 tbsp of the butter, and the salt.
  • Bring to a boil.
  • Add seafood and cook until shrimp turn pink, about 3 minutes.
  • Drain shrimp, and reserve 2/3 cup of broth.
  • Place remaining butter in pan and add flour and cook 1 minute, stirring.
  • Add half and half gradually, stirring constantly, until mixture thickens.
  • Add Swiss and stir until cheese melts.
  • Add lemon juice and lemon-pepper seasoning to reserved broth and stir into sauce gradually.
  • Add shrimp and mushrooms to pan.
  • Place mixture into a large buttered casserole dish.
  • Cover with foil or a lid and bake at 350°F for 40 minutes.
  • Mix breadcrumbs with melted butter, Parmesan and almonds.
  • Sprinkle mixture evenly over the casserole and bake 10 minutes more.
  • Allow to stand 10 minutes before serving.
  • Serve with steamed rice.

1 1/2 lbs large shrimp, peeled and deveined
1 1/2 cups dry white wine
1/4 cup chopped onion
1/4 cup fresh parsley sprig
4 tablespoons butter, divided
1 teaspoon salt
1 lb bay scallop
3 tablespoons flour
1 cup half-and-half
2 ounces swiss cheese, shredded
1 tablespoon lemon juice
3/4 teaspoon lemon-pepper seasoning
1 (7 ounce) can sliced mushrooms, drained
1 cup soft breadcrumbs
1/4 cup grated parmesan cheese
1/4 cup sliced almonds
2 tablespoons butter, melted
steamed rice

RICH AND CREAMY SEAFOOD CASSEROLE

This rich and creamy seafood casserole is filled to the brim with tons of seafood and a beautiful creamy curry tasting sauce.

Provided by ChrisI

Categories     Lobster

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 21



Rich and Creamy Seafood Casserole image

Steps:

  • Salad dressing:.
  • Stir first 4 ingredients together well in small saucepan. Mix in part of milk until smooth. Mix in rest of milk and vinegar. Heat and stir until it boils and thickens. Once cooled keep in container. Store in refrigerator. Makes 1 and 1/4 cups or 275 ml.
  • Cook scallops in boiling water for 5 minutes. Drain and add to seafood in casserole dish. Remove tails from shrimp ring and add to dish.
  • If mushrooms are dried, cover with water and soak for 10 minutes then drain.
  • Mix flour and salt and stir in milk. Add 1/2 cup of Salad Dressing, curry, Worcestershire sauce, onion flakes, pepper, grated cheese and mushrooms. Let mixture boil and thicken.
  • Add mixture to seafood, stir and cover with breadcrumbs. Bake in oven at 350°F (175°C) for 45 minutes.

Nutrition Facts : Calories 420.3, Fat 9.2, SaturatedFat 4, Cholesterol 142.6, Sodium 1116.5, Carbohydrate 38.4, Fiber 2.1, Sugar 3, Protein 43.9

500 ml sliced mushrooms
320 g canned lobster
5 ounces canned crabmeat
225 g shrimp
225 g scallops
boiling water
50 ml all-purpose flour
2 ml salt
600 ml skim milk
2 ml curry powder
15 ml Worcestershire sauce
15 ml onion flakes
1 ml pepper
125 ml cheddar cheese
125 ml dry breadcrumbs
60 ml granulated sugar
50 ml all-purpose flour
2 ml mustard powder
2 ml salt
250 ml skim milk
60 ml white vinegar

CREAMY SEAFOOD CASSEROLE

I love this recipe from my mother. It's easy and delicious. Even better: You can make it the night before. If you're out of buttery crackers, try topping it with french-fried onions or crushed potato chips-they'll give it a different kind of crunch. -Mary Brown, Whitman, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 8



Creamy Seafood Casserole image

Steps:

  • Place fish and shrimp in a greased 11x7-in. baking dish. Combine soup and milk; pour over seafood. Combine the cracker crumbs, cheese, paprika and butter; sprinkle over top., Bake, uncovered, at 350° for 25-30 minutes or until fish flakes easily with a fork and shrimp turn pink.

Nutrition Facts : Calories 217 calories, Fat 9g fat (4g saturated fat), Cholesterol 126mg cholesterol, Sodium 607mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges

1 pound flounder fillets, cut into 1-1/2-inch pieces
1 pound uncooked medium shrimp, peeled and deveined
1 can (10-3/4 ounces) condensed cream of shrimp soup, undiluted
1/4 cup 2% milk
1 cup crushed Ritz crackers (about 25 crackers)
1/4 cup grated Parmesan cheese
1 teaspoon paprika
2 tablespoons butter, melted

SEAFOOD CASSEROLE

A family favorite, this rice casserole is filled with plenty of seafood and veggies. It's hearty, homey and so easy to make. -Nancy Billups, Princeton, Iowa

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 13



Seafood Casserole image

Steps:

  • Cook rice according to package directions. Meanwhile, preheat oven to 375°., In a large bowl, combine the crab, shrimp, celery, onion, green pepper, mushrooms and pimientos. In a small bowl, whisk mayonnaise, milk, pepper and Worcestershire sauce; stir into seafood mixture. Stir in rice., Transfer to a greased 13x9-in. baking dish. Sprinkle with the dry bread crumbs. Bake, uncovered, until bubbly, 40-50 minutes.

Nutrition Facts : Calories 585 calories, Fat 34g fat (5g saturated fat), Cholesterol 209mg cholesterol, Sodium 1045mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 2g fiber), Protein 37g protein.

1 package (6 ounces) long grain and wild rice
1 pound frozen crabmeat, thawed, or 2-1/2 cups canned lump crabmeat, drained
1 pound cooked shrimp, peeled, deveined and cut into 1/2-inch pieces
2 celery ribs, chopped
1 medium onion, finely chopped
1/2 cup finely chopped green pepper
1 can (4 ounces) mushroom stems and pieces, drained
1 jar (2 ounces) diced pimientos, drained
1 cup mayonnaise
1 cup 2% milk
1/2 teaspoon pepper
Dash Worcestershire sauce
1/4 cup dry bread crumbs

CREAMY SEAFOOD STEW

A low-fat seafood stew that tastes anything but, and all ready in 30 minutes too

Provided by Good Food team

Categories     Soup

Time 30m

Number Of Ingredients 11



Creamy seafood stew image

Steps:

  • Heat the oil in a large frying pan and cook the onion and celery until soft but not coloured, about 10 mins. Throw in the garlic and cook for 1 min more. Pour in the wine and simmer on a high heat until most has disappeared.
  • Pour in the stock and cornflour mix and simmer for 5-10 mins, stirring often until thickened. Season, then add the seafood and most of the dill. Simmer for a few mins until piping hot, then stir in the crème fraîche.
  • Meanwhile, cook the garlic bread following pack instructions. Divide the stew into warm bowls and scatter with the remaining dill. Serve with garlic bread for dipping into the stew.

Nutrition Facts : Calories 270 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 31 grams protein, Sodium 2.22 milligram of sodium

1 tbsp olive oil
1 onion , chopped
2 celery sticks, chopped
1 garlic clove , crushed
175ml white wine
300ml chicken stock
1 tbsp cornflour , mixed to a paste with 1 tbsp cold water
400g bag frozen seafood mix , defrosted
small bunch dill , chopped
5 tbsp half-fat crème fraîche
garlic bread, to serve

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