Creamy Seafood Casserole Recipes

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CREAMY SEAFOOD CASSEROLE (LOW CARB)



Creamy Seafood Casserole (Low Carb) image

Make and share this Creamy Seafood Casserole (Low Carb) recipe from Food.com.

Provided by Miss Diggy

Categories     Lunch/Snacks

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 1/2 cups heavy cream
1/4 cup shredded cheddar cheese
1/2 cup shredded swiss cheese
3 teaspoons Worcestershire sauce
2 tablespoons parmesan cheese
1/8 teaspoon nutmeg
1/8 teaspoon paprika
1 lb fish, cut in bite size pieces
1 lb shrimp

Steps:

  • Heat cream in a saucepan, but do not boil.
  • Add all other ingredients, except for fish and shrimp.
  • Melt thoroughly.
  • Put fish in a 9x13-inch baking dish and then shrimp.
  • Pour sauce over top and bake at 350°F for 30 minutes, or until done.

CREAMY SEAFOOD CASSEROLE



Creamy Seafood Casserole image

I love this recipe from my mother. It's easy and delicious. Even better: You can make it the night before. If you're out of buttery crackers, try topping it with french-fried onions or crushed potato chips-they'll give it a different kind of crunch. -Mary Brown, Whitman, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 8

1 pound flounder fillets, cut into 1-1/2-inch pieces
1 pound uncooked medium shrimp, peeled and deveined
1 can (10-3/4 ounces) condensed cream of shrimp soup, undiluted
1/4 cup 2% milk
1 cup crushed Ritz crackers (about 25 crackers)
1/4 cup grated Parmesan cheese
1 teaspoon paprika
2 tablespoons butter, melted

Steps:

  • Place fish and shrimp in a greased 11x7-in. baking dish. Combine soup and milk; pour over seafood. Combine the cracker crumbs, cheese, paprika and butter; sprinkle over top., Bake, uncovered, at 350° for 25-30 minutes or until fish flakes easily with a fork and shrimp turn pink.

Nutrition Facts : Calories 217 calories, Fat 9g fat (4g saturated fat), Cholesterol 126mg cholesterol, Sodium 607mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges

CREAMY SEAFOOD STEW



Creamy seafood stew image

A low-fat seafood stew that tastes anything but, and all ready in 30 minutes too

Provided by Good Food team

Categories     Soup

Time 30m

Number Of Ingredients 11

1 tbsp olive oil
1 onion , chopped
2 celery sticks, chopped
1 garlic clove , crushed
175ml white wine
300ml chicken stock
1 tbsp cornflour , mixed to a paste with 1 tbsp cold water
400g bag frozen seafood mix , defrosted
small bunch dill , chopped
5 tbsp half-fat crème fraîche
garlic bread, to serve

Steps:

  • Heat the oil in a large frying pan and cook the onion and celery until soft but not coloured, about 10 mins. Throw in the garlic and cook for 1 min more. Pour in the wine and simmer on a high heat until most has disappeared.
  • Pour in the stock and cornflour mix and simmer for 5-10 mins, stirring often until thickened. Season, then add the seafood and most of the dill. Simmer for a few mins until piping hot, then stir in the crème fraîche.
  • Meanwhile, cook the garlic bread following pack instructions. Divide the stew into warm bowls and scatter with the remaining dill. Serve with garlic bread for dipping into the stew.

Nutrition Facts : Calories 270 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 31 grams protein, Sodium 2.22 milligram of sodium

CREAMY SEAFOOD CASSEROLE



Creamy Seafood Casserole image

Rich and flavorful with shrimp and scallops. Served with rice. This dish will wow your guests when you entertain. From Southern Living.

Provided by PalatablePastime

Categories     Weeknight

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 18

1 1/2 lbs large shrimp, peeled and deveined
1 1/2 cups dry white wine
1/4 cup chopped onion
1/4 cup fresh parsley sprig
4 tablespoons butter, divided
1 teaspoon salt
1 lb bay scallop
3 tablespoons flour
1 cup half-and-half
2 ounces swiss cheese, shredded
1 tablespoon lemon juice
3/4 teaspoon lemon-pepper seasoning
1 (7 ounce) can sliced mushrooms, drained
1 cup soft breadcrumbs
1/4 cup grated parmesan cheese
1/4 cup sliced almonds
2 tablespoons butter, melted
steamed rice

Steps:

  • In a large pot, place wine, onion, parsley, 1 tbsp of the butter, and the salt.
  • Bring to a boil.
  • Add seafood and cook until shrimp turn pink, about 3 minutes.
  • Drain shrimp, and reserve 2/3 cup of broth.
  • Place remaining butter in pan and add flour and cook 1 minute, stirring.
  • Add half and half gradually, stirring constantly, until mixture thickens.
  • Add Swiss and stir until cheese melts.
  • Add lemon juice and lemon-pepper seasoning to reserved broth and stir into sauce gradually.
  • Add shrimp and mushrooms to pan.
  • Place mixture into a large buttered casserole dish.
  • Cover with foil or a lid and bake at 350°F for 40 minutes.
  • Mix breadcrumbs with melted butter, Parmesan and almonds.
  • Sprinkle mixture evenly over the casserole and bake 10 minutes more.
  • Allow to stand 10 minutes before serving.
  • Serve with steamed rice.

ISABELLE'S SEAFOOD CASSEROLE



Isabelle's Seafood Casserole image

Isabelle's seafood casserole that she makes every year for Denis' birthday.

Provided by Shawn Harquail

Time 45m

Yield 10

Number Of Ingredients 13

4 tablespoons butter, divided
3 cups chopped celery
2 cups chopped onion
1 teaspoon salt
¼ teaspoon ground black pepper
1 pound bay scallops, rinsed and patted dry
¾ cup all-purpose flour
5 cups milk
½ cup butter
1 (16 ounce) package shredded Cheddar cheese
12 ounces cooked shrimp
10 ounces cooked and cubed lobster meat
8 ounces cooked crabmeat, flaked

Steps:

  • Melt 3 tablespoons butter in a large Dutch oven over medium heat; stir in celery and onion. Cook and stir until translucent, 5 to 7 minutes. Season with salt and pepper and remove to a bowl. Leave grease in the Dutch oven.
  • At the same time, melt 1 tablespoon butter in a skillet over medium-high heat. Add scallops to the hot skillet in a single layer without crowding. Cook until golden brown and sizzling and opaque all the way through, about 2 minutes per side. Remove from heat.
  • Add flour to the Dutch oven; whisk over medium-low heat until mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk milk into the flour mixture, and bring to a gentle boil. Add Cheddar cheese and remaining 1/2 cup butter. Incorporate celery-onion mixture and simmer until thickened, 5 to 10 minutes.
  • While the mixture is simmering, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Stir scallops, shrimp, lobster, and crabmeat into the Dutch oven, then pour into a 9x13-inch baking dish.
  • Broil in the preheated oven until browned on top, 2 to 3 minutes.

Nutrition Facts : Calories 560.8 calories, Carbohydrate 20.2 g, Cholesterol 223.5 mg, Fat 32.5 g, Fiber 1.3 g, Protein 46 g, SaturatedFat 19.9 g, Sodium 1086.1 mg, Sugar 7.9 g

SEAFOOD CASSEROLE AS MADE BY BETSY'S GAMMY RECIPE BY TASTY



Seafood Casserole As Made By Betsy's Gammy Recipe by Tasty image

Take your taste buds on a trip to the East Coast with this creamy casserole from Betsy's grandmother. Get creative by using your favorite seafood, but if you decide to stick with shrimp and scallops, keep an eye on them, as they cook quickly. For extra crunch, don't over-pulse the bread crumbs. Serve the casserole with a light salad and watch as your guests gush over what's sure to be your new summer staple.

Provided by Betsy Carter

Categories     Dinner

Yield 8 servings

Number Of Ingredients 17

1 lb sourdough bread, 1 medium load, roughly torn
8 tablespoons unsalted butter, 1 stick, melted, divided
1 cup shredded cheddar cheese
3 teaspoons kosher salt, divided, plus more to taste
4 cups dry white wine, plus 1 tablespoon, divided
1 lb shrimp, 16/20 count, peeled and deveined
1 lb large scallops
1 lb jumbo lump crabmeat
2 cups half & half
3 tablespoons all-purpose flour
1 teaspoon worcestershire sauce
1 teaspoon paprika
1 tablespoon lemon juice
2 tablespoons ketchup
28 oz artichoke heart, 2 cans, drained and chopped
fresh chive, chopped, for garnish
lemon wedge, for serving

Steps:

  • Preheat the oven to 350˚F (180˚C).
  • Spread the bread in a single layer on a rimmed baking sheet and bake for 10 minutes, until lightly toasted. Let cool to room temperature. Leave the oven on.
  • Add the toasted bread to a food processor and pulse until finely ground. You should have about 4 cups (460 G) of bread crumbs.
  • In a large bowl, combine the bread crumbs, 4 tablespoons of melted butter, the cheddar cheese, and 1 teaspoon of salt and toss to combine. Set aside.
  • In a medium pot, combine 4 cups (960 ml) of white wine and a generous pinch of salt and bring to a boil over medium-high heat. Add the shrimp and cook until bright pink, about 1 minute. Use a spider or slotted spoon to transfer the shrimp to a colander to drain.
  • Return the wine to a boil. Add the scallops and cook until just opaque, about 2 minutes. Transfer the scallops to a colander to drain.
  • Chop the shrimp and scallops into bite-size pieces. Transfer to large bowl, along with the crab and 1 teaspoon of salt. Toss to combine.
  • In a liquid measuring cup or medium bowl, whisk together the half-and-half, 3 tablespoons of melted butter, the flour, Worcestershire sauce, paprika, lemon juice, ketchup, remaining tablespoon of white wine, and remaining teaspoon of salt.
  • Brush the remaining tablespoon of melted butter in a 9 x 13-inch (22 x 33 cm) baking dish.
  • Scatter the artichokes in an even layer over the bottom of the baking dish. Scoop the seafood mixture over the artichokes. Pour the sauce over the seafood. Top with the bread crumb mixture.
  • Bake the casserole for 20-25 minutes, or until bubbling and golden brown.
  • Top with chives and serve with lemon wedges.
  • Enjoy!

Nutrition Facts : Calories 842 calories, Carbohydrate 61 grams, Fat 40 grams, Fiber 6 grams, Protein 52 grams, Sugar 6 grams

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Top Asked Questions

How to make the best seafood casserole at home?
Stir in the salt, pepper, paprika, chives, parsley, and wine. Gently pour the sauce into the seafood mixture and mix well. Sprinkle with the parmesan cheese. Bake the casserole in the preheated oven for 20 minutes. Turn on the broiler for a minute to achieve a brown and attractive top.
How to cook mushrooms in a shrimp casserole?
Add the sliced mushrooms and cook, stirring, until they are tender. Use a small piece of the reserved butter to grease a 1 1/2-quart casserole, then combine in it the shrimp, lobster, and crabmeat. Add the cooked mushrooms on top. Add the remaining butter to a saucepan and place it over medium-low heat; stir in flour until smooth and bubbly.
How do you cook seafood boil in the oven?
Heat the oven to 350° F (180° C/Gas 4). Melt 1 tablespoon of butter in a medium saucepan or saute pan over medium heat. Add the sliced mushrooms and cook, stirring, until they are tender. In a buttered 1 1/2-quart casserole, combine the seafood.
How to cook flounder in a casserole?
Bake the flounder for 10 minutes at 350° F. Drain the water off the flounder. Add the seafood mixture to the casserole dish. Sprinkle with old bay seasoning. Bake for 25 minutes at 350° F until golden brown. *Feel free to sprinkle bread crumbs on the top of the seafood casserole if you’d like to add a little crunch to the topping.

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