Cheesy Seafood Casserole
A delightful dish that combines tender seafood, creamy sauce, and melted cheese, perfect for gatherings or weeknight dinners.
Ingredients
Seafood
- 1 lb sea scallops or shrimp Fresh, succulent seafood options.
- 1 1/2 cups cooked crab meat or imitation crab Adds sweet, tender texture.
Sauce Base
- 1 can (10.5 oz) cream of mushroom soup Brings moisture and richness.
- 1/2 cup sour cream Contributes creaminess and tang.
- 1/4 cup mayonnaise Adds richness and binds ingredients.
- 1/2 tsp Old Bay seasoning Classic seafood seasoning.
- Salt and pepper to taste salt and pepper Essential for flavor enhancement.
Vegetables
- 1 tbsp butter For sautéing vegetables.
- 1/4 cup chopped onion Foundation of savory dishes.
- 1/2 cup sliced mushrooms Adds texture and flavor.
Optional Base
- 1 cup cooked rice or mashed potatoes Optional hearty base.
Topping
- 1 cup shredded cheddar cheese Rich and gooey, adds depth.
- Chopped parsley for garnish chopped parsley Adds color and freshness.
Instructions
Preparation
- Melt butter in a skillet over medium heat. Add the chopped onions and sliced mushrooms, sauté until soft and fragrant (about 5 to 7 minutes).
- In a large mixing bowl, combine the cream of mushroom soup, sour cream, mayonnaise, Old Bay seasoning, salt, and pepper; stir until smooth.
- Gently fold in the crab meat, seafood, sautéed onions, and mushrooms until well combined.
Assembly
- If using cooked rice or mashed potatoes, spread them evenly in a greased baking dish.
- Pour the seafood mixture over the top of the rice or potatoes, spreading it out evenly.
Baking
- Sprinkle shredded cheddar cheese generously over the mixture.
- Preheat your oven to 375°F (190°C) and bake the casserole for 20–25 minutes until it's bubbly and golden brown on top.
Serving
- Once done, let the casserole cool for a few minutes. Garnish with chopped parsley before serving warm.
Notes
To enhance your Cheesy Seafood Casserole, consider using quality seafood and customizable vegetables. This dish can be prepared in advance and stored in the refrigerator for a day or two before baking.