This Baked Seafood Casserole with rice is one of those dependable recipes that you can stir together quickly, slide into the oven, and trust to come out just right time after time. It’s hearty, it’s dependable, and it cooks without keeping you tied to the stove.
Who doesn’t love a one-dish meal? Something that you can put together, stick in a pot or the oven, and leave it 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.
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 and for hosting guests on a special occasion. No matter who you serve it to, they will be impressed with the luscious flavor!
Recipe Snapshot: Baked Seafood Casserole
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 10
Cuisine: American
Cooking Method: Oven
Primary Ingredients: Wild rice mix, shrimp, tuna, canned crab, butter, cream of mushroom soup
Skill Level: Easy
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WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“Made this recipe last night and it was awesome!! So affordable and everyone loved it!! Fed three people and everyone had seconds and even thirds and had leftovers. This made me look like a chef when I’m far from it!!”
— Becky
What You’ll Like About This Recipe
- It’s a one dish meal!
- Makes 10 servings, 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
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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 and convenience, 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. As far as the specific type of canned crab to use, it’s up to you. Claw meat is a good balance of flavor and price. Backfin or lump works too, but you don’t need an expensive grade since the crab isn’t the main focus of the recipe.
- 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.
Recipe Variations to Try
- Vary the seafood. Substitute scallops or firm white fish for part of the shrimp if that’s more economical.
- Try a different soup base. Cream of celery or cream of shrimp soup will change the flavor slightly.
- Add vegetables. A handful of thawed, frozen peas or a small amount of chopped mushrooms blend nicely with the rice and seafood.
- Use panko for extra crunch. If you prefer a crispier topping, replace the regular bread crumbs with panko.
How to Make Baked Seafood Casserole
- Preheat the oven to 350 degrees F.
- Cook the rice mix 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.
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- 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.
Recipe Success Tips
- Be sure the rice is fully cooked and well drained (if needed) before adding it to the mixture.
- Drain the tuna and crab meat thoroughly. Excess liquid will result in a watery casserole.
- Cook the shrimp just until they start to turn pink so they won’t overcook int he oven.
- Fold the ingredients together lightly to avoid breaking the seafood any more than necessary.
- If the top needs more color, place the casserole under a low broiler for a minute or two at the end of the baking time. Watch it closely so it doesn’t burn.
Serving Suggestion
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!
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.
This casserole also freezes well. Let it cool completely, then wrap it tightly or place it in a freezer-safe container. It will keep for up to 2 months. Thaw in the refrigerator overnight and reheat in the oven until warmed through.
Questions About Baked Seafood Casserole with Rice
Yes. If you’re missing crab or tuna, just increase the shrimp or add a little more of what you do have. Or if the shrimp is out of your budget, swap it out for a firm-fleshed white fish. The recipe is quite forgiving.
It’s completely up to you! If you want the toasty bread flavor, choose traditional breadcrumbs. If you want more crunch, use panko crumbs.
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 soup.
More Fish and Seafood Recipes You’ll Like
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
Recipe
Baked Seafood Casserole
Ingredients
- 6 ounces long grain and wild rice mix prepared according to package directions (recommended: Ben's brand)
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 cup chopped celery
- 1 cup chopped onion
- 1 cup chopped bell pepper
- 1 pound medium shrimp
- 6 ounces canned tuna packed in oil well drained
- 6 ounces canned crab meat well drained
- 10.5 ounces cream of mushroom soup
- ½ cup mayonnaise
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- 1 cup bread crumbs
- 3 tablespoons butter melted
Instructions
- Preheat the oven to 350 degrees F.
- Cook the rice mix according to the package directions. Set aside.6 ounces long grain and wild rice mix
- Melt the butter and olive oil in a large skillet. Add the celery, onion, and bell pepper and cook until tender.1 tablespoon butter, 1 tablespoon olive oil, 1 cup chopped celery, 1 cup chopped onion, 1 cup chopped bell pepper
- 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.1 pound medium shrimp
- In a large bowl combine the well-drained shrimp, crab meat, and tuna.6 ounces canned tuna packed in oil, 6 ounces canned crab meat
- To the bowl, add the cream of mushroom soup, mayonnaise, Worcestershire sauce, and salt. Stir together to mix.10.5 ounces cream of mushroom soup, ½ cup mayonnaise, 1 teaspoon Worcestershire sauce, 1 teaspoon salt
- 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.1 cup bread crumbs
- Pour melted butter over the bread crumbs.3 tablespoons butter
- 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
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.
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
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!
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?
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!
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 ?
Helen, I’ve never cooked it that way so I can’t say. I’ve never had the shrimp to get tough.
I put everything in raw, didn’t come out tough at all. Very moist.
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)
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.
How long does it bake for ? The directions are wrong.
“Bake for 350 minutes until bubbly. Makes 10-12 servings.”
Thanks for letting me know! So sorry. It should read “Bake for 30-45 minutes or until bubbly.” I’ve corrected the post.
I have to agree with you on the one-pot meals! Casseroles are so good and this one looks great!
Thanks for sharing,
CCR =:~)
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.
Delicious dishes and great photo.
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
It’s always great to have leftovers, isn’t it? And like lots of casseroles, this one is even better the next day.
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.
Wow I am so happy to have found this recipe! I love seafood and could live on it alone. Thanks so much!
I hope you’ll try it, Ruth, and that you’ll enjoy it as well.
this is just the kind of wonderful meals I grew up eating . . . and still do – thanks for sharing
Can’t really beat a casserole, can you?
I am going to make this the next time I have company. Looks so good.
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).
One-dish meals are probably one of teh best thing there is. Look at all the shrimpy goodness in there!!
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!