Best Baked Seafood Casserole Recipe

It’s a one dish meal!
Makes a large batch, which is a great option for a family dinner or for feeding a larger group.
It’s a “put it in the pan and forget about it” dinner!
Very filling and packed with flavor.

Ingredient Notes

All ingredients needed to make baked seafood casserole.

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Long grain and wild rice mix prepared according to package directions – I highly recommend Ben’s Original brand for this. As an alternate, Zatarain is also good.
Cream of mushroom soup – Of course, Campbell’s is the standard, but others work just as well.
Mayonnaise – Combined with the canned soup, it holds the casserole mixture together. My preferred brand is always Duke’s.
Worcestershire sauce – Adds a bit of rich background flavor.
Medium shrimp – For the most budget-friendly option, purchase whole frozen shrimp. Thaw them and remove the heads and tails yourself. For speed, purchase fresh, cleaned shrimp with the heads and tails removed.
Canned tuna packed in oil – Tuna packed in oil has so much more flavor than water packed, and the difference in calories is quite small.
Canned crab meat – Purchase a quality brand and make sure to drain it well.
Bread crumbs – Make your own from day-old bread or buy Progresso brand from your local grocery.

The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.

How to Make Baked Seafood Casserole

Preheat the oven to 350 degrees F.
Cook the rice according to the package directions. Set aside.

Melt 1 tablespoon each of butter and olive oil in a large skillet.
Add the celery, onion, and bell pepper and cook until tender.
Drain the rice mix and add it to the skillet with the vegetables. Stir together until blended.

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 the shrimp.
In a large bowl combine the well-drained shrimp, crab meat, and tuna.
To the bowl, add the cream of mushroom soup, mayonnaise, Worcestershire sauce, and salt. Stir together to mix.
Add the rice and vegetable mixture to the seafood and mix well.

Turn the mixture out into a well-greased 9×13 casserole dish.
Evenly sprinkle the top with bread crumbs.
Pour melted butter over the bread crumbs.
Bake for 30-45 minutes or until bubbly.

How to Store Leftovers

Leftovers may be stored in the fridge for up to 3 days. Just make sure that it is in a sealed, air-tight container. Reheat smaller portions in the microwave until warm or a larger amount in the oven at 350 degrees for about 15 minutes or until warmed through.

Questions About Baked Seafood Casserole

Can I use a soup other than cream of mushroom for this recipe?

I strongly recommend using cream of mushroom soup for this casserole. The mushroom flavor really complements the other ingredients in this tasty casserole.

Should I use regular bread crumbs or panko bread crumbs for topping this seafood casserole?

It’s completely up to you! If you want the toasty bread flavor, choose traditional breadcrumbs. If you want more crunch, use panko crumbs.

Do you have recommendations for making the casserole lower in fat?

There are a few substitutions for reducing the fat content without drastically impacting the taste or texture. Try using light mayo in place of regular mayo, and substitute low-fat cream of mushroom soup.