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 with Rice 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!
— This post was originally published on September 16, 2009. It has been updated with new photos and additional information.
Recipe Snapshot
Cuisine: American
Cooking Method: Oven
Total Time: 1 Hour
Servings: 10
Primary Ingredient(s): Wild rice mix, shrimp, tuna, canned crab, butter, cream of mushroom soup
Skill Level: Easy
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.
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.
- 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.
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.
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
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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.
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Recipe
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Best 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’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
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.
Let the casserole come back to room temperature and add the bread crumbs right before you put it in the oven to bake.
Thank you!! Will do.
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!!
Made the seafood casserole last night and it was delicious; definitely a keeper.