There’s something undeniably comforting about digging into a warm, creamy Seafood Casserole straight from the oven. The bubbling cheese, tender bites of shrimp and scallops, and that irresistible golden crust—every forkful feels like a little coastal getaway.

I first whipped this together during a chilly weekend when I was craving something indulgent but didn’t want to spend hours in the kitchen. Since then, it’s become a go-to for date nights, holidays, and those “just because” dinners that need a little luxury. It’s quick, easy, and delivers big flavor with minimal fuss.

Whether you’re feeding guests or just treating yourself, this casserole is pure seafood magic. Let’s dive into why it deserves a spot in your regular rotation.

Why You'll Love This Easy Seafood Casserole

Get ready to fall in love with a dish that brings elegance to your table—without the stress. This Easy Seafood Casserole is creamy, flavorful, and incredibly satisfying.

First and foremost, it’s a weeknight-friendly win. From prep to plate, this entire dish comes together in under 45 minutes, making it perfect for those evenings when you want something special without the effort.

It’s also wonderfully budget-conscious. While seafood can get pricey, this recipe keeps things affordable by using a mix of frozen shrimp, scallops, and a few pantry staples. You’ll get that luxurious taste without breaking the bank.

Another big win? It’s family-approved and picky-eater friendly. The creamy sauce and cheesy topping smooth out the seafood flavors just enough to win over even the most hesitant eaters.

Lastly, this dish is incredibly versatile. Swap in whatever seafood you have on hand, throw in some veggies, or adjust the spice level to suit your taste. It’s a blank canvas with endless delicious possibilities.

Ready to gather your ingredients? Here’s what you’ll need.

Ingredients Notes

This casserole is all about simple, fuss-free ingredients that work together to highlight the natural sweetness of the seafood. Let’s take a closer look at what makes this recipe shine.

Shrimp are the stars of the show. I recommend using medium-sized raw shrimp, peeled and deveined. Frozen shrimp work beautifully—just thaw and pat them dry before adding them to the mix. They cook quickly and absorb the creamy sauce like a dream.

Next up, scallops bring a tender, melt-in-your-mouth texture. Bay scallops are ideal here, as they’re bite-sized and budget-friendly. If you’re using larger sea scallops, just give them a quick chop to match the shrimp.

The creamy base is a comforting blend of cream of mushroom soup, sour cream, and a touch of milk. This trio creates a rich, velvety sauce that wraps around every bite of seafood. Don’t worry—there’s no overpowering mushroom taste, just cozy umami depth.

For a hint of crunch and that golden crust we all love, buttery breadcrumbs are essential. Mixed with a little melted butter and shredded cheese, they crisp up beautifully in the oven for a picture-perfect finish.

You won’t need any fancy gadgets for this recipe—just a mixing bowl, a casserole dish, and a good oven. A silicone spatula and a whisk also come in handy for getting that sauce perfectly smooth.

How To Make This Easy Seafood Casserole

Making this Easy Seafood Casserole is as simple as mixing, layering, and baking. Let’s walk through each step to make sure it comes out just right.

Start by preheating your oven to 375°F and lightly greasing a medium casserole dish. If your shrimp and scallops are frozen, give them a quick rinse under cold water and pat them dry with paper towels to remove excess moisture.

In a large mixing bowl, combine one can of cream of mushroom soup, ½ cup of sour cream, and about ¼ cup of milk. Whisk until smooth, then season with salt, pepper, a pinch of Old Bay seasoning, and a little garlic powder. This flavorful base will tie everything together.

Add your shrimp and scallops to the bowl, stirring gently to coat them with the sauce. Be careful not to overmix—you want those delicate pieces of seafood to stay intact.

Pour the mixture into your prepared casserole dish, spreading it out evenly. In a separate bowl, mix 1 cup of breadcrumbs with 2 tablespoons of melted butter and ½ cup of shredded mozzarella or cheddar cheese. Sprinkle this mixture generously over the seafood layer.

Slide the casserole into the oven and bake uncovered for about 25–30 minutes. You’ll know it’s done when the edges are bubbling and the top is golden brown. If you like a crispier crust, broil it for an additional 2–3 minutes at the end—but keep a close eye on it.

Let the casserole rest for 5 minutes before serving. This gives the sauce a chance to thicken slightly and makes scooping it out even easier.

Storage Options

If you’re lucky enough to have leftovers, this Seafood Casserole stores beautifully.

Transfer any remaining casserole to an airtight container and refrigerate for up to 3 days. Be sure to let it cool completely before sealing to avoid condensation.

For longer storage, you can also freeze the casserole—either baked or unbaked. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Just remember to thaw it overnight in the fridge before reheating.

When it’s time to reheat, pop it in a 350°F oven for about 20 minutes, or until warmed through. Add a fresh sprinkle of breadcrumbs and cheese on top if you want to refresh the texture.

Avoid microwaving if possible, as it can make the seafood rubbery. Oven reheating gives the best results for taste and texture.

Variations and Substitutions

This recipe is a blank canvas for your seafood dreams—so don’t be afraid to get creative with it!

If you don’t have scallops, try using imitation crab meat or even chunks of cooked white fish like cod or haddock. They’ll soak up the sauce and bring a slightly different texture that’s still delicious.

Prefer a little heat? Stir in a teaspoon of Dijon mustard or a pinch of cayenne pepper for a subtle kick. You can also sprinkle in red pepper flakes or add a few dashes of hot sauce to the creamy base.

To make it more of a complete meal, add steamed broccoli, spinach, or peas directly into the mixture before baking. It’s an easy way to sneak in some veggies while keeping everything in one dish.

For a gluten-free version, swap the breadcrumbs with crushed gluten-free crackers or a blend of almond flour and grated Parmesan. Just make sure your cream of mushroom soup is gluten-free too.

Want to lighten it up? Use Greek yogurt in place of sour cream and opt for reduced-fat cheese. It’ll still be rich and creamy, but a little easier on the calories.

Whatever direction you take it, this casserole is forgiving, flexible, and sure to become a repeat favorite in your kitchen.