Hot Seafood Salad Casserole
A hearty hot seafood salad casserole featuring crab, tuna, shrimp, and mushrooms in a creamy sauce, topped with buttered crumbs—perfect for seafood lovers and special occasions.
Ingredients
Instructions
- Cook the chopped celery, finely chopped onion, and finely chopped green pepper in 1 tablespoon of butter for 15 minutes.
- In a saucepan, melt 1/4 cup of butter.
- Add the flour, milk, mayonnaise, salt, Worcestershire sauce, and pepper to the melted butter and cook slowly until the mixture is creamy, stirring constantly.
- Add the cooked vegetables, shrimp, crab meat, tuna, and mushrooms to the sauce and mix well.
- Line a buttered 7 x 11-inch dish with 1 cup of cooked rice.
- Pour the seafood mixture over the rice in the dish.
- Cover the top with buttered crumbs.
- Bake for 30 minutes at 300°F.
Tips & Substitutions
For a creamier texture, consider using half-and-half instead of milk. You can also substitute the canned seafood with fresh seafood if available, but adjust the cooking time accordingly. Adding a splash of lemon juice can brighten the flavors. If you want extra flavor, try incorporating some Old Bay seasoning, which is popular in many seafood recipes.
Serving Suggestions
Serve the Hot Seafood Salad Casserole with a side of garlic bread or a fresh green salad for a balanced meal. It also pairs beautifully with Karlee'S Tuna Salad for a delightful seafood-themed dinner. For a heartier option, consider serving it alongside roasted vegetables.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in a preheated oven at 350°F for about 20 minutes or until heated through. Cover it with foil to keep the top from browning too much during reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Hot Seafood Salad Casserole contains roughly 690 calories, with 27g protein, 115g carbohydrates, and 14g fat. It is an excellent source of vitamin D (89% of the Daily Value), protein (54% of the Daily Value), and vitamin C (45% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1502mg per serving (65% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of seafood in this recipe?
Absolutely! You can substitute the crab, tuna, or shrimp with your favorite seafood, such as scallops or lobster. Just ensure that the total amount of seafood remains similar to maintain the casserole's texture and flavor.
Is it possible to make this casserole ahead of time?
Yes, you can prepare the casserole up to the baking step, cover it tightly, and refrigerate it for up to 24 hours. When ready to bake, just add an extra 10-15 minutes to the cooking time to ensure it's heated through.
What can I use instead of mayonnaise?
If you prefer a lighter option, Greek yogurt or sour cream can be used as a substitute for mayonnaise. This will still give you a creamy texture while cutting down on calories. Just adjust the seasoning if needed, as these alternatives can have a tangier flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).