Seafood Casserole

Who doesn’t love a one-dish meal? Something that you can put together, stick in a pot or the oven and forget until it’s done. Soups, stews, crock-pot meals, casseroles. Most can be made ahead and cooked whenever you’re ready. All are great choices for busy cooks.

This seafood casserole combines some of our favorite things – shrimp, crab, tuna, rice. Yum. It’s great for a family meal, but good enough for company, too. One word of warning – it’s very rich. A small portion goes a long way! Serve something light, like a fresh green salad, on the side. I like the mixed field greens with a classic vinaigrette. A citrus based dessert is particularly good with this casserole.

Let’s get started:

1 box Uncle Ben’s long gain and wild rice, prepared according to package directions
1 cup chopped celery
1 cup chopped onion
1 cup chopped bell pepper
1 tblsp. butter
1 tblsp. olive oil
1 can cream of mushroom soup
½ cup mayonnaise
1 tsp. Worcestershire sauce
1 tsp. salt
1 lb. medium shrimp
1 6 oz. can tuna packed in oil, well drained
1 6 oz. can crab meat
1 cup bread crumbs
3 tblsp. butter, melted

Preheat the oven to 350.

seafoodcass_ricemix

Yes, the recipe starts with a box mix! Now, if you want to make your own seasoned long grain and wild rice, please be my guest. I don’t mind taking some help from a mix once in a while. Cook rice according to the package directions. Set aside.

seafoodcass_prepveggies

Chop the peppers, onion, garlic and celery. I mixed up the colors of the peppers, but you can use all green, all red, whatever you like.

seafoodcass_cookveggies

Next melt 1 tblsp. butter and olive oil in a large skillet. Cook celery, onion, and bell pepper until tender.

seafoodcass_addricetoveggies

Drain the rice mix and add to skillet with vegetables. Stir together well to blend.

seafoodcass_cookshrimp

Bring 4-5 cups of water to a boil in a large pot. Cook the shrimp briefly just until they turn pink (approximately 2 minutes). Drain shrimp.

seafoodcass_draincrab&tuna

In a large bowl combine the well-drained shrimp, crab meat and tuna.

seafoodcass_mixsoupetc

Add the cream of mushroom soup, mayonnaise, Worcestershire sauce and salt.

seafoodcass_mixinshrimp&rice

Add the rice and vegetables mixture to the seafood and mix well.

seafoodcass_putinbakingdish

Turn the mixture out into a well-greased 9×13 casserole dish. Evenly sprinkle the top with bread crumbs. Pour melted butter over bread crumbs.

seafoodcass_baked

Bake for 30-45 minutes or until bubbly. Makes 10-12 servings.

Enjoy!

Seafood Casserole
 
Prep time
Cook time
Total time
 
A casserole with a variety of seafood and wild rice.
Serves: 10-12 servings
Ingredients
  • 1 box Uncle Ben’s long gain and wild rice, prepared according to package directions
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1 cup chopped bell pepper
  • 1 tblsp. butter
  • 1 tblsp. olive oil
  • 1 can cream of mushroom soup
  • ½ cup mayonnaise
  • 1 tsp. Worcestershire sauce
  • 1 tsp. salt
  • 1 lb. medium shrimp
  • 1 6 oz. can tuna packed in oil, well drained
  • 1 6 oz. can crab meat
  • 1 cup bread crumbs
  • 3 tblsp. butter, melted
Instructions
  1. Preheat the oven to 350.
  2. Cook rice according to package directions. Set aside.
  3. Meanwhile, melt 1 tblsp. butter and olive oil in a large skillet. Cook celery, onion, and bell pepper until tender.
  4. Drain the rice mix and add to skillet with vegetables. Stir together well to blend.
  5. Bring 4-5 cups of water to a boil in a large pot. Cook the shrimp briefly just until they turn pink (approximately 2 minutes). Drain shrimp.
  6. In a large bowl combine the well-drained shrimp, crab meat and tuna. Add the cream of mushroom soup, mayonnaise, Worcestershire sauce and salt.
  7. Add the rice and vegetables mixture to the seafood and mix well.
  8. Turn the mixture out into a well-greased 9x13 casserole dish.
  9. Evenly sprinkle the top with bread crumbs. Pour melted butter over bread crumbs.
  10. Bake for 30 minutes or until bubbly.
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Comments

    • says

      Yes, we really enjoy one-dish meals here. Easy to prepare and easy to clean up. Thanks, Jenn, for always stopping by and leaving a comment. It’s much appreciated!

  1. says

    Lana- I’m so on board with you about one dish meals, they truly make the best dishes and lots of leftovers which makes a great to go lunch for work!

    • says

      It’s a really good company dish. Very tasty and looks impressive on the plate. For company, I’d serve with some garlic bread, green beans or sugar snap peas and a side salad (maybe a fruit salad).

  2. says

    I was browsing on Tastespotters and saw the beautiful picture of your Seafood casserole. I belong to a book club of about 16 women who will love to eat this at our next meeting. Thank you.

  3. Miss P says

    Looks great. This would really be a good thing to put together the night before, when you are having company and are pushed for time the next day.

    I have an idea – with the holidays approaching, why not show folks some of the standards. I am thinking of that because I have a turkey breast in the oven and dressing ready to go in a few minutes. There are lots of folks who are intimidated by the dishes that only their grandmother used to cook!

    Miss P

    • says

      Thanks so much! I have to say it’s a teeny bit intimidating to think there’s a real chef reading my recipes. Yikes! Hope I haven’t goofed up too much.

  4. C. Eaton says

    I tired this but used chicken instead, it was very yummy.
    However I want to do it with seafood but am unsure how well it heats up via microwave. (as in do the shrimp get took cooked or the like)

    • says

      If you are asking about re-heating the leftovers in the microwave, then I’d say use the very shortest time possible. Microwave cooking usually makes shrimp pretty rubbery.

  5. Helen says

    Hi, I was wondering if I could just put the raw shrimp in the casserole before baking, since it’s going to sit in the oven for 35 min- won’t the shrimp get too tough ?

  6. Helen says

    Hi, Lana,

    Thanks for responding. I need your advice. My in-laws are coming today and I want to impress them without going through too much trouble. What do you suggest as far as menu goes? I was thinking about making this casserole, but no ideas on dessert…. Maybe you have better ideas?

    • says

      Hi Helen. I have quite a few dessert recipes on the blog. Take a look through the “Recipe Index” page and see if there’s something you like!

  7. Helen says

    I have made this casserole today- it was delicious- I did use 2 boxes of Uncle Ben’s rice though ( we eat a lot) and served it with the salad I created -yum! Casserole was really good! Thanks, Lana!

  8. says

    I love your dishes. That looks so attractive and I feel really happy if have a chance to enjoy them. Thanks so much for sharing your great recipe of seafood casserole! Cheers

  9. Julie says

    I made this, but used cod instead of Tuna, and frozen shrimp & crab. But I live in the Pacific NW, we don’t use canned seafood here. Very yummy, I’m going to try it with some cajun seasoning next time. It’s very good with Frank’s Hot Sauce on it.

  10. Cheryl says

    I made this casserole as a part of my Christmas brunch this year, along with several other items. It was a hit with everyone around the table, and provided a wonderful addition to the overall menu. Other than substituting mushrooms for the peppers (peppers don’t get along with my stomach, unfortunately) and using reduced-fat olive-oil based mayo, I made no ingredient changes, and the result was delicious. I did mix the breadcrumbs with the melted butter in a skillet and toast them slightly before adding, because I felt the result would be more uniform. I also sprinkled the top with a small amount of shredded Parmesan and dusted with paprika for color.

    Excellent! Thanks for a great addition to my casserole collection!

  11. Jeff says

    Garlic ? I see it in the picture but not in the recipe. I add a teaspoon, plus I dusted the top with some Parmesan along with the bread crumbs. Tasted great ! Thank you for the inspiration. :)

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