Simple Seafood Casserole
Simple Seafood Casserole is the simplest yet our favorite seafood casserole. Haddock, shrimp, garlic, butter, cream, and Swiss cheese are all combined and baked to melted perfection.
We just love this Simple Seafood Casserole. We got the recipe from a local restaurant that we go to quite often. It is simple and easy yet full of flavor.
❤️ Why You’ll Love This Recipe
- It is a super simple seafood recipe that is creamy, cheesy, and studded with shrimp and fish in each bite.
- Easy to make and get tossed in the oven. This is a great dinner or dish to serve up for guests.
- This seafood dish offers a gorgeous presentation value.
- Versatile in terms of types of fish to use, seasonings, spices, etc.
🛒Ingredients
You only need simple ingredients to help you make this seafood dish. So, gather these ingredients on your next trip to the grocery store so you can enjoy this shrimp recipe.
- haddock
- shrimp
- garlic
- butter
- heavy cream
- Swiss cheese
- paprika
- salt and pepper
🔪 How to Make This Seafood Casserole
Start by preparing your pan, and then add your diced haddock into the pan.
Next, sprinkle in the cheese, spreading it all over the pan.
Season with the spices, and then add the garlic over the top. Pour the heavy cream all over the seafood.
Follow up by sprinkling on the cheese, and place butter all over.
Bake as directed, and remove and serve once the seafood is done and the cheese is melted.
🥄 Equipment
- 7×11 or 9×13 baking dish
- Measuring Cups
- Cutting board
- Sharp Knife
🥫 Storage
Refrigerate any of the seafood you do not eat. Place in an airtight container and refrigerate for 2-3 days. Then, you can warm it up in the microwave or a pan on the stovetop.
Due to the heavy cream, this seafood casserole recipe does not freeze and thaw very well. So, I do not recommend freezing.
Serve With
We normally serve this with jasmine rice or rice pilaf and broccoli. This casserole is also great for a company meal. You can prepare it earlier in the day and just place it in the oven when you’re ready for it.
Serve with a side salad, or use this as an appetizer for a party and serve with sliced bread, crackers, etc.
💭 Tips and Variations
- Dice the fish evenly so you get cubes of an evenly sized size. You want them to be the same size so all the seafood bakes evenly. Otherwise, some pieces could be overdone or underdone.
- Watch the seafood as you do not want to overbake it, or it can become chewy and rubbery.
- You can use any white fish for this recipe. Cod or Tilapia is a great one to swap in.
- Scallops are a great addition to the shrimp and fish.
- You can add pieces of lump crab to the mixture to add more flavor.
- Feel free to change up from the Swiss cheese if you would like. Any white shredded cheese would be a great light flavor pairing.
- Use a Cajun seasoning blend or opt for black pepper, lemon, or any other flavor to add flavor to your dish.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Thaw the shrimp before you bake it to ensure an evenly cooked shrimp. Cooking straight from the freezer will water down the casserole, resulting in an uneven cook.
Mozzarella, cheddar, or even Gruyere are all fantastic cheese varieties that can replace Swiss cheese.
Half and half can be used to swap or replace the heavy cream. You can also add 4 ounces of cream cheese cut into cubes with some whole milk.
OTHER RECIPES YOU WILL LOVE:
- The Best Shepherd’s Pie
- Chicken Broccoli Alfredo Stuffed Shells
- Crispy Zucchini Bites with Aioli Dip
Simple Seafood Casserole
Ingredients
- 1 pound haddock cleaned and skinned
- 1 pound large shrimp cleaned and deviened
- 3- 4 garlic cloves minced
- ¼ cup butter, cut into pieces
- ½ cup heavy cream (use more if neede)
- ½ cup shredded Swiss cheese
- Paprika
- Sea salt and pepper
Instructions
- Preheat oven to 375 degrees
- Spray a glass ceramic 7 x 11 dish with cooking spray
- Cut haddock into about 1 1/2 in chunks and lay in pan. Add shrimp. Salt and pepper.
- Add minced garlic to fish and shrimp
- Pour heavy cream over fish and shrimp and add Swiss cheese.
- place butter around. utter on top of seafood/fish scattering it
- Sprinkle with paprika and bake for about 15-20 minutes being careful to not over bake so the shrimp doesn’t overcook.
Notes
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
This looks delish!!
TY it really is!!
Maria – this looks AMAZING! I cannot wait to try it. Is it okay to share the photo on my blog with a link back? TIA <3 -Mish
I hope you enjoyed it 🙂
Thank you!!
Oh this looks soo good!!
Should it be covered when baked?
No it doesn’t have to be.
You don’t need to lightly cook fish and shrimp first?
No it cooks as it bakes. If your fish is thick cut it into smaller pieces.
Can different cheese be used other than swis?
Yes you can. We use Swiss because that’s the recipe that was in the restaurant and we loved it so never had a reason to change it.
The only other cheese we have used is a blend of Mozzarella and Asiago
I made this tonight and it was really delicious. I used shrimp, bay scallops and crab meat instead of the fish. I only wish the sauce was thicker. I will be making this again.
I’m The sauce is light even though heavy cream is used. You can always try making a roux and adding it towards the end.
We love this dish as is so I have never tried changing it
So easy to make and delicious. Thank you. I used Tilapia for the fish because Cod is insanely expensive in Florida. Tilapia is a white fish and fairly firm so it was a great substitution. I will definitely add scallops next time just to add a bit of variety but this recipe is wonderful as written.
So glad you enjoyed! We always add shrimp and switch the rest depending on what is on sale but haddock and cod are pretty abundant
in our area. This recipe is versatile so any fish or seafood will work. Thank you!
This was so delicious. My husband and I love it. Will definitely fix it again. I really loved the sauce. It was light and favorable thank you
Thank you so much! So glad you loved it. It’s one of our favorite meals
This recipe was so good. My husband and myself just loved it. I added scallops to the recipe and served wild rice and asparagus spears on the side. Thanks for this great recipe.
Thank you Gail we are so happy you and your husband loved it! This is a very versatile recipe and you can add any fish or seafood you like.
We use this recipe almost every time we make fish.
Have you tried making it ahead. Having my 3 BFFs over, planning a lunch and am looking for once to get the jump on my turn to host glam birthday meal.
One always has too much to do for us to do evenings after 30 years… LOL!
You can prepare it ahead. We have done it many time but I would not cook it ahead. I don’t like reheated fish and to get the fish/seafood to a good warm temp it would
dry out the fish too much. But you can prepare it the morning of or anytime during the day and just pop it in the oven when you need it.
This was delicious I will make again Thank You 😁
Thanks Denise! We love this easy recipe. So glad you enjoyed it
Can I use Tilapia instead of haddock?
You can use any white fish. We never use tilapia. Usually we use haddock or scrod. But tilapia would be fine
I can’t wait to try this for Valentines Day Dinneer. But how many does this feed?
Hi this feeds 2-3 depending if you serve over rice.
I made this with Havarti cheese that I had on hand and it was absolutely delicious. I will try it with Swiss cheese next time, but I don’t see how it could be better!
Thank yo so much so happy you liked it. We have used different cheeses and it is always good. You can’t go wrong with Havarti!
I have made this many times, tonight I added baby spinach, hope it comes out okay.