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Best Baked Seafood Casserole

My Best Baked Seafood Casserole recipe with canned crab is a delicious one-dish meal that combines tasty tuna, canned crab, and tender shrimp with long-grain rice and a creamy base for a comforting dinner that will remind you of warm days at the beach.

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, and casseroles all fit the bill and most can be made ahead for cooking whenever you’re ready.

A serving of seafood casserole on a white plate with a fork on the side.

One-pot dinners are great choices for busy cooks and this Baked Seafood Casserole is no exception! It’s great both for a family dinner or for hosting guests on a special occasion. No matter who you serve it to, they will be impressed with the luscious flavor!

Keep in mind that because the casserole is so rich, a small portion will go a long way! I like to pair it with something light, like a salad, on the side. My favorite is field greens with classic vinaigrette. This casserole and that salad with a citrusy dessert make a delightful dinner!

❤ Why You’ll Love this Seafood Casserole


  • 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 soupOf course, Campbell’s is the standard but others work just as well.
  • MayonnaiseCombined with the canned soup, it holds the casserole mixture together. My preferred brand is always Duke’s.
  • Worcestershire sauceAdds a bit of rich background flavor.
  • Medium shrimpFor 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 meatPurchase a quality brand and make sure to drain it well.
  • Bread crumbsMake 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


  1. Preheat the oven to 350 degrees F.
  2. Cook the rice according to the package directions. Set aside.
  1. Melt 1 tablespoon each of butter and olive oil in a large skillet.
  2. Add the celery, onion, and bell pepper and cook until tender.
  3. Drain the rice mix and add it to the skillet with the vegetables. Stir together until blended.
  1. 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.
  2. In a large bowl combine the well-drained shrimp, crab meat, and tuna.
  3. To the bowl, add the cream of mushroom soup, mayonnaise, Worcestershire sauce, and salt. Stir together to mix.
  4. Add the rice and vegetable mixture to the seafood and mix well.
  1. Turn the mixture out into a well-greased 9×13 casserole dish.
  2. Evenly sprinkle the top with bread crumbs.
  3. Pour melted butter over the bread crumbs.
  4. Bake for 30-45 minutes or until bubbly.
A fork holding a bite of seafood casserole.

🍚 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.

A serving of seafood casserole on a white plate.

❓ 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.

Lana Stuart.

Questions? I’m happy to help!

If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!

Thanks so much for stopping by!

📖 Recipe

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A serving of seafood casserole on a white plate with a fork on the side.

Best Baked Seafood Casserole

This Baked Seafood Casserole recipe will remind you of days at the seaside. It’s a delicious combination of shrimp, crab, tuna, and rice.
4.97 from 30 votes
Print It Rate It
Course: Main Dishes
Cuisine: American
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 10 servings
Calories: 309kcal
Author: Lana Stuart

Ingredients

  • 6 ounces long grain and wild rice mix prepared according to package directions (recommended: Ben's brand)
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1 cup chopped bell pepper
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 10.5 ounces cream of mushroom soup
  • ½ cup mayonnaise
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon salt
  • 1 pound medium shrimp
  • 6 ounces canned tuna packed in oil well drained
  • 6 ounces canned crab meat well drained
  • 1 cup bread crumbs
  • 3 tablespoons butter melted

Instructions

  • 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.

Notes

  • 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.
  • Lower fat options for the mayonnaise and cream of mushroom soup work well in this recipe.

Nutrition Information

Serving 1 | Calories 309kcal | Carbohydrates 25g | Protein 14g | Fat 17g | Saturated Fat 5g | Polyunsaturated Fat 6g | Monounsaturated Fat 5g | Trans Fat 0.2g | Cholesterol 38mg | Sodium 814mg | Potassium 295mg | Fiber 2g | Sugar 2g | Vitamin A 265IU | Vitamin C 14mg | Calcium 54mg | Iron 2mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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— This post was originally published on September 16, 2009. It has been updated with new photos and additional information.

Seafood casserole in a glass dish with a wooden spoon.
4.97 from 30 votes (30 ratings without comment)

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36 Comments

  1. Becky Boo says:

    I was wanting to make this dish the day before I’m going to serve it and was wondering if I should put the bread crumbs on right before I put it in the oven or does it matter? And how much longer do you think I should bake it since it will be cold? Thank you for sharing your recipes.

    1. Lana Stuart says:

      Let the casserole come back to room temperature and add the bread crumbs right before you put it in the oven to bake.

      1. Becky Boo says:

        Thank you!! Will do.

        1. Becky Boo says:

          Made this recipe last night and it was awesome!! Tastes a lot like stuffed crab. So affordable and everyone loved it!! Fed three people and everyone had seconds and even thirds and had leftovers. Served it with a salad and that was it!! Thank you so much. This is definitely a keeper especially when feeding guests. This made me look like a chef when I’m far from it!!

  2. Barbara Marino says:

    Made the seafood casserole last night and it was delicious; definitely a keeper.

  3. P. Reinhold says:

    Hi! I’d never made a seafood casserole before and normally I’m not much of a seafood fan, but this looked good,so I decided to try it. Made a few substitutes. Instead of tuna, I used baked tilapia fillets that I cooked up that morning, left out the salt and used large shrimp instead of medium ones. It made a ton. I froze several portions for eating later, so i can share with friends, etc. I live alone, but enjoy cooking/baking. My friends get to enjoy the results.9

  4. Hello, this recipe looks so good! The only problem is I’m allergic to Tuna, is there anything I can substitute in place of it? I was thinking of trying some scallops or lobster meat, but I wanted to get your feedback first, just in case the tuna is a vital ingredient. I really wanna try this…just looks to dang good not to! :)

    1. Lana Stuart says:

      Hi Luann – If you can’t use tuna, I’d say double up on the crab or increase both crab and shrimp. I don’t think the tuna is vital to the end result :-)

  5. 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. :)

  6. 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!

  7. 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.

  8. 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. 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!

  10. 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?

    1. 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!

  11. 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 ?

    1. Helen, I’ve never cooked it that way so I can’t say. I’ve never had the shrimp to get tough.

      1. I put everything in raw, didn’t come out tough at all. Very moist.

  12. 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)

    1. 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.

  13. How long does it bake for ? The directions are wrong.
    “Bake for 350 minutes until bubbly. Makes 10-12 servings.”

    1. Thanks for letting me know! So sorry. It should read “Bake for 30-45 minutes or until bubbly.” I’ve corrected the post.

  14. Cajun Chef Ryan says:

    I have to agree with you on the one-pot meals! Casseroles are so good and this one looks great!

    Thanks for sharing,
    CCR =:~)

    1. 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.

  15. seafood supplier says:

    Delicious dishes and great photo.

  16. 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

  17. It’s always great to have leftovers, isn’t it? And like lots of casseroles, this one is even better the next day.

  18. 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.

  19. Wow I am so happy to have found this recipe! I love seafood and could live on it alone. Thanks so much!

    1. I hope you’ll try it, Ruth, and that you’ll enjoy it as well.

  20. this is just the kind of wonderful meals I grew up eating . . . and still do – thanks for sharing

    1. Can’t really beat a casserole, can you?

  21. I am going to make this the next time I have company. Looks so good.

    1. 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).

  22. jenn (Bread + Butter) says:

    One-dish meals are probably one of teh best thing there is. Look at all the shrimpy goodness in there!!

    1. 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!