A deliciously easy oven-basked Seafood Casserole full of long grain and wild rice, tender shrimp, canned crab, and tuna. Perfect for a special dinner.
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 all fit the bill and most can be made ahead for cooking whenever you’re ready. One-dish meals are great choices for busy cooks.
This Seafood Casserole combines some of our favorite things – shrimp, crab, tuna, and 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.
How to Make Seafood Casserole
Preheat the oven to 350.
Yes, the recipe starts with a boxed 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 the rice according to the package directions. Set aside.
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.
Next melt 1 tblsp. butter and olive oil in a large skillet. Cook celery, onion, and bell pepper until tender.
Drain the rice mix and add to skillet with vegetables. Stir together well to blend.
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.
In a large bowl combine the well-drained shrimp, crab meat and tuna.
Add the cream of mushroom soup, mayonnaise, Worcestershire sauce and salt.
Add the rice and vegetables 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 bread crumbs.
Bake for 30-45 minutes or until bubbly. Makes 10-12 servings.
More Seafood Recipes on Never Enough Thyme:
Seafood Casserole Recipes from Other Bloggers:
- Holiday Seafood Casserole from The Italian Dish
- Baked Seafood Imperial from Leite’s Culinaria
- Seafood Dynamite from Rasa Malaysia
- Seafood Rice Skillet from Budget Bytes
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- 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.
- Cook rice according to package directions. Set aside.
- Meanwhile, melt 1 tbsp. butter and olive oil in a large skillet. Cook celery, onion, and bell pepper until tender.
- Drain the rice mix and add to skillet with vegetables. Stir together well to blend.
- 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.
- In a large bowl combine the well-drained shrimp, crab meat and tuna. Add the cream of mushroom soup, mayonnaise, Worcestershire sauce, and salt.
- Add the rice and vegetable mixture to the seafood and mix well.
- Turn the mixture out into a well-greased 9x13 casserole dish.
- Evenly sprinkle the top with bread crumbs. Pour melted butter over bread crumbs.
- Bake for 30 minutes or until bubbly.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 275Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 113mgSodium: 1009mgCarbohydrates: 15gFiber: 1gSugar: 2gProtein: 17g
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