Cheesy Seafood Casserole
A comforting casserole that blends rich seafood flavors with a creamy cheese sauce, perfect for family gatherings.
Ingredients
Seafood and Base Ingredients
- 1 lb mixed seafood (shrimp, scallops, and white fish) Feel free to use your favorite seafood combinations.
- 1 cup cooked rice Using leftover rice adds flavor and saves time.
Creamy Sauce Ingredients
- 1 cup cream of mushroom soup
- 1/2 cup milk
- 2 tablespoons butter For sautéing vegetables.
- 1 tablespoon lemon juice Adds brightness to the dish.
- 1 cup shredded cheddar cheese Feel free to experiment with other cheese blends.
Vegetables
- 1/2 cup diced bell peppers Adds color and sweetness.
- 1/2 cup chopped onions
Seasoning and Garnish
- Salt and pepper to taste Adjust according to preference.
- Fresh parsley for garnish (optional) Adds freshness and color.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Melt the butter in a skillet over medium heat, add onions and bell peppers, and sauté until softened (about 4-5 minutes).
- Add mixed seafood and cook until just opaque (about 3-4 minutes).
- In a large bowl, combine cooked rice, sautéed vegetables, seafood mixture, cream of mushroom soup, milk, and lemon juice. Season with salt and pepper to taste.
- Fold in half of the shredded cheddar cheese until well combined.
- Pour the mixture into a greased casserole dish. Top with remaining shredded cheddar cheese.
Baking
- Cover the dish with foil and bake for 25 minutes.
- Remove foil and bake for an additional 10-15 minutes until the cheese is golden and bubbly.
Serving
- Garnish with fresh parsley if desired, and serve hot.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.