12 Amazing Seafood Casseroles Beyond Basic Tuna Noodles
Seafood casseroles bring ocean flavors straight to your dinner table with minimal effort required. These comforting one-dish meals combine fresh fish and shellfish with creamy sauces and hearty ingredients.
From elegant lobster lasagna to cozy clam chowder bakes, these recipes prove that seafood casseroles can be both sophisticated and satisfying for any occasion.
01. Creamy Baked Haddock with Cheese
Tender haddock fillets baked in a rich, golden cheese sauce that’s pure comfort food. This family-favorite recipe transforms simple fish into an elegant dinner everyone will love.
Ingredients: 2 pounds fresh haddock fillets, 3 tablespoons butter, 3 tablespoons all-purpose flour, 2 cups whole milk, 1 cup sharp cheddar cheese (shredded), ½ cup Gruyere cheese (shredded), ½ teaspoon salt, ¼ teaspoon white pepper, 2 tablespoons fresh chives (chopped).
How To Make Creamy Baked Haddock with Cheese
1. Preheat your oven to 375°F and butter a 9×13-inch baking dish. Pat haddock fillets completely dry with paper towels, then arrange them in a single layer in the prepared dish, ensuring they don’t overlap for even cooking.
2. Melt butter in a medium saucepan over medium heat, then whisk in flour and cook for 2 minutes, stirring constantly to create a smooth roux without any lumps or browning.
3. Gradually add milk while whisking continuously to prevent lumps from forming. Cook the sauce for 5-7 minutes, stirring frequently, until it thickens enough to coat the back of a spoon nicely.
4. Remove from heat and stir in both cheeses, salt, and pepper until completely melted and smooth. Pour this creamy sauce evenly over the haddock fillets and bake for 25-30 minutes until fish flakes easily and sauce is bubbly and golden on top.
02. Mediterranean Cod and Potato Bake
Layers of salted cod, tender potatoes, and sweet onions create this rustic Mediterranean casserole. Simple ingredients come together with aromatic herbs and olive oil for authentic Portuguese flavors.
Ingredients: 2 pounds salted cod (soaked and flaked), 3 pounds Yukon potatoes (sliced thin), 2 large onions (sliced), 1 can crushed tomatoes, ½ cup extra virgin olive oil, 4 garlic cloves (minced), ¼ cup fresh parsley (chopped), 1 teaspoon paprika, ½ teaspoon black pepper.
How To Make Mediterranean Cod and Potato Bake
1. Soak salted cod in cold water for 24 hours, changing water three times to remove excess salt. Drain thoroughly, remove any bones, and flake into bite-sized pieces using your hands or a fork.
2. Preheat oven to 400°F and grease a large baking dish with olive oil. Layer half the sliced potatoes in the bottom, followed by half the onions and all the flaked cod, creating even layers for consistent cooking.
3. Mix crushed tomatoes with minced garlic, parsley, paprika, and black pepper in a bowl. Spread this mixture over the cod layer, then top with remaining onions and potatoes in neat, overlapping layers.
4. Drizzle olive oil generously over the top layer and cover tightly with foil. Bake for 45 minutes, then remove foil and continue baking for 20-25 minutes until potatoes are golden brown and tender when pierced with a fork.
03. Salmon Mac and Cheese Casserole
This pantry-friendly salmon casserole combines flaky fish with creamy macaroni and cheese. Topped with crispy French-fried onions, it’s comfort food that’s both quick and satisfying.
Ingredients: 12 oz elbow macaroni, 2 cans salmon (drained and flaked), 1 can cream of mushroom soup, 2 cups sharp cheddar cheese (shredded), 1 cup sour cream, ½ cup milk, 1 can French-fried onions, ½ cup frozen peas, salt and pepper to taste.
How To Make Salmon Mac and Cheese Casserole
1. Cook macaroni according to package directions until just al dente, then drain well. Meanwhile, preheat your oven to 350°F and grease a 9×13-inch baking dish with butter or cooking spray.
2. In a large bowl, combine cream of mushroom soup, sour cream, and milk, whisking until completely smooth. Stir in 1½ cups of the cheddar cheese, reserving the rest for topping the casserole.
3. Add cooked macaroni, flaked salmon, and frozen peas to the cheese mixture, folding gently to avoid breaking up the salmon too much. Season with salt and pepper to taste, remembering that canned salmon can be quite salty.
4. Transfer mixture to the prepared baking dish and top with remaining cheese and half the French-fried onions. Bake for 25 minutes, then sprinkle remaining onions on top and bake 5-10 minutes more until bubbly and golden.
04. Creamy Shrimp Enchilada Bake
Tender shrimp wrapped in soft tortillas and smothered in tangy green sauce. This Mexican-inspired casserole features a creamy tomatillo sauce that’s both zesty and comforting.
Ingredients: 2 pounds large shrimp (peeled and deveined), 12 flour tortillas, 1 pound tomatillos (husked), 2 jalapeños, 1 large onion (quartered), 4 garlic cloves, 1 cup heavy cream, 1 cup chicken broth, 2 cups Monterey Jack cheese (shredded), ½ cup cilantro (chopped), salt to taste.
How To Make Creamy Shrimp Enchilada Bake
1. Roast tomatillos, jalapeños, onion, and garlic on a baking sheet at 425°F for 20-25 minutes until charred and softened. Let cool, then blend with cilantro and salt until smooth to create your green sauce base.
2. Season shrimp with salt and sauté in a large skillet over medium-high heat for 2-3 minutes per side until pink and cooked through. Remove from heat and let cool slightly before handling.
3. Pour the tomatillo mixture into a saucepan and stir in heavy cream and chicken broth. Simmer for 10 minutes until slightly thickened, stirring occasionally to prevent scorching on the bottom.
4. Fill each tortilla with shrimp and a sprinkle of cheese, then roll tightly and place seam-side down in a greased 9×13-inch baking dish. Pour sauce over enchiladas, top with remaining cheese, and bake at 350°F for 25-30 minutes until bubbly.
05. Veggie-Packed Healthy Tuna Bake
This lighter tuna casserole loads up on fresh vegetables and uses healthier ingredients. Crisp celery, colorful bell peppers, and mushrooms add nutrition and crunch to this family favorite.
Ingredients: 12 oz whole wheat egg noodles, 2 cans tuna in water (drained), 1 jar light Alfredo sauce, ½ cup light sour cream, 2 celery stalks (diced), 1 red bell pepper (diced), 1 cup cremini mushrooms (sliced), 2 carrots (diced), 1 cup frozen peas, ½ cup panko breadcrumbs.
How To Make Veggie-Packed Healthy Tuna Bake
1. Cook egg noodles according to package directions until al dente, then drain well. While pasta cooks, sauté diced celery, bell pepper, mushrooms, and carrots in a large skillet with a little oil for 5-6 minutes until softened.
2. In a large mixing bowl, combine light Alfredo sauce and sour cream, whisking until smooth and creamy. This lighter base still provides the rich taste you expect from tuna casserole.
3. Add cooked noodles, drained tuna, sautéed vegetables, and frozen peas to the sauce mixture. Fold everything together gently, breaking up tuna into bite-sized chunks as you mix to distribute evenly throughout.
4. Transfer to a greased 9×13-inch baking dish and sprinkle panko breadcrumbs evenly over the top for a golden, crunchy finish. Bake at 350°F for 25-30 minutes until heated through and breadcrumbs are golden brown.
06. Traditional Fisherman’s Pie
This British comfort food classic features flaky cod in a creamy lemon sauce topped with buttery mashed potatoes. It’s like shepherd’s pie but with tender seafood instead of ground meat.
Ingredients: 2 pounds cod fillets, 3 pounds russet potatoes, ½ cup butter, ½ cup heavy cream, 3 tablespoons flour, 2 cups fish stock, 1 lemon (juiced and zested), 1 cup frozen peas, 3 green onions (chopped), salt and white pepper to taste.
How To Make Traditional Fisherman’s Pie
1. Boil peeled and cubed potatoes in salted water for 15-20 minutes until fork-tender. Drain well and mash with 4 tablespoons butter and heavy cream until smooth and creamy. Season with salt and pepper, then set aside.
2. Cut cod into 2-inch chunks, removing any bones you find. Poach gently in simmering fish stock for 8-10 minutes until fish flakes easily, then remove fish with a slotted spoon and reserve the cooking liquid.
3. Melt remaining butter in a large saucepan and whisk in flour, cooking for 2 minutes. Gradually add 1½ cups of the reserved fish stock, whisking constantly until thickened into a smooth sauce.
4. Stir lemon juice, zest, peas, and green onions into the sauce, then gently fold in the poached cod. Transfer to a buttered baking dish and spread mashed potatoes evenly over the top.
5. Use a fork to create decorative ridges in the potato topping, which will brown beautifully in the oven. Bake at 400°F for 25-30 minutes until the top is golden brown and the filling is bubbling around the edges.
07. Luxurious Lobster Spinach Lasagna
Indulgent layers of tender lobster meat, creamy Alfredo sauce, and three cheeses create this special occasion casserole. Fresh spinach adds color and nutrition to this restaurant-quality dish.
Ingredients: 12 lasagna noodles, 2 pounds cooked lobster meat (chopped), 2 jars Alfredo sauce, 15 oz ricotta cheese, 2 cups sharp cheddar (shredded), 1 cup Parmesan (grated), 10 oz fresh spinach, 2 eggs, 1 teaspoon garlic powder, salt and pepper to taste.
How To Make Luxurious Lobster Spinach Lasagna
1. Cook lasagna noodles according to package directions until al dente, then drain and lay flat on a clean kitchen towel to prevent sticking. Meanwhile, sauté fresh spinach in a large skillet until wilted, then squeeze out excess water completely.
2. Mix ricotta cheese with eggs, garlic powder, salt, and pepper in a large bowl until smooth. Stir in the cooked spinach and half of the Parmesan cheese to create your creamy cheese layer.
3. Spread a thin layer of Alfredo sauce in the bottom of a greased 9×13-inch baking dish. Layer 4 noodles, half the ricotta mixture, half the lobster meat, and one-third of the remaining Alfredo sauce.
4. Repeat layering with 4 more noodles, remaining ricotta mixture, remaining lobster, and another third of Alfredo sauce. Top with final 4 noodles, remaining sauce, cheddar cheese, and remaining Parmesan.
5. Cover tightly with foil and bake at 375°F for 45 minutes. Remove foil and bake 15 minutes more until cheese is golden and bubbly. Let rest 10 minutes before cutting to allow layers to set properly.
08. Creamy Clam Chowder Pasta Bake
All the flavors of New England clam chowder transformed into a hearty pasta casserole. Tender clams and sharp cheddar cheese make this baked dish both comforting and satisfying.
Ingredients: 12 oz shell pasta, 3 cans chopped clams (with juice), 1 can cream of potato soup, 1 cup sharp cheddar cheese (shredded), ½ cup milk, 4 strips bacon (cooked and crumbled), 2 celery stalks (diced), 1 small onion (diced), 2 tablespoons butter, ½ teaspoon thyme.
How To Make Creamy Clam Chowder Pasta Bake
1. Cook shell pasta according to package directions until al dente, then drain well. The shells are perfect for holding the creamy clam mixture in every bite, making each forkful delicious.
2. Sauté diced onion and celery in butter over medium heat for 5-6 minutes until softened and fragrant. This creates the classic chowder flavor base that makes this casserole taste authentic.
3. In a large bowl, combine cream of potato soup, milk, and clam juice from the cans, whisking until smooth. Stir in the sautéed vegetables, drained clams, cooked pasta, and thyme, mixing gently to combine everything evenly.
4. Transfer mixture to a greased 9×13-inch baking dish and top with shredded cheddar cheese and crumbled bacon. Bake at 350°F for 25-30 minutes until cheese is melted, bubbly, and lightly golden on top.
09. Shrimp Alfredo Pesto Pasta Bake
Succulent shrimp and penne pasta get the royal treatment with both Alfredo sauce and pesto. Colorful vegetables and melted cheese make this an indulgent yet balanced dinner.
Ingredients: 1 pound penne pasta, 2 pounds large shrimp (peeled), 1 jar Alfredo sauce, ½ cup basil pesto, 1 cup cherry tomatoes (halved), 1 bell pepper (sliced), 8 oz mushrooms (sliced), 2 cups mozzarella cheese (shredded), ¼ cup olive oil, 3 garlic cloves (minced).
How To Make Shrimp Alfredo Pesto Pasta Bake
1. Cook penne pasta until al dente according to package directions, then drain and set aside. Meanwhile, season shrimp with salt and pepper, then sauté in olive oil with minced garlic for 2-3 minutes per side until pink and cooked through.
2. In the same skillet, add sliced bell pepper and mushrooms, cooking for 4-5 minutes until slightly softened but still crisp. The vegetables should retain some texture to provide nice contrast against the creamy sauce.
3. Combine Alfredo sauce and pesto in a large mixing bowl, stirring until well blended and smooth. Add cooked pasta, shrimp, sautéed vegetables, and cherry tomatoes, tossing gently to coat everything evenly with the creamy sauce mixture.
4. Transfer to a greased 9×13-inch baking dish and sprinkle mozzarella cheese evenly over the top. Bake at 375°F for 20-25 minutes until cheese is melted and golden, and the edges are bubbling nicely around the sides.
10. Portuguese-Style Tuna Rice Bake
This Mediterranean-inspired tuna casserole uses rice instead of pasta for a different twist. It’s perfect for using leftover rice and creates a satisfying, family-friendly meal with simple pantry ingredients.
Ingredients: 3 cups cooked white rice, 2 cans tuna in oil (drained), 1 can diced tomatoes, 1 large onion (diced), 1 red bell pepper (diced), 3 garlic cloves (minced), ½ cup chicken broth, ¼ cup olive oil, 1 teaspoon paprika, ½ teaspoon oregano, salt and pepper to taste.
How To Make Portuguese-Style Tuna Rice Bake
1. Heat olive oil in a large skillet over medium heat and sauté diced onion and bell pepper for 6-8 minutes until softened and lightly caramelized. Add minced garlic and cook for another minute until fragrant.
2. Stir in diced tomatoes with their juice, paprika, and oregano, cooking for 5 minutes to let the flavors meld together. The tomatoes should break down slightly to create a chunky sauce base.
3. Add cooked rice and chicken broth to the skillet, stirring gently to combine with the vegetable mixture. The broth helps keep the rice moist during baking and adds extra flavor throughout the dish.
4. Gently fold in the drained tuna, breaking it into bite-sized chunks but being careful not to mash it completely. Season with salt and pepper, then transfer to a greased 9×13-inch baking dish.
5. Cover with foil and bake at 350°F for 25-30 minutes until heated through and the top is lightly golden. Let stand for 5 minutes before serving to allow the flavors to settle and the dish to firm up slightly.
11. Make-Ahead Seafood Breakfast Strata
This elegant seafood strata combines flaky fish with bread, eggs, and pesto for a sophisticated brunch dish. The best part is you can assemble it the night before and bake fresh in the morning.
Ingredients: 8 cups day-old bread (cubed), 1 pound white fish fillets (cooked and flaked), 8 large eggs, 2 cups whole milk, ½ cup basil pesto, 1 cup Gruyere cheese (shredded), ½ cup sun-dried tomatoes (chopped), 3 green onions (sliced), salt and pepper to taste.
How To Make Make-Ahead Seafood Breakfast Strata
1. Grease a 9×13-inch baking dish and spread cubed bread evenly in the bottom. Sprinkle flaked fish, sun-dried tomatoes, and green onions over the bread, distributing everything evenly for consistent flavor in every serving.
2. Whisk together eggs, milk, and pesto in a large bowl until completely smooth and well combined. The pesto adds beautiful color and herbal flavor that complements the seafood perfectly without overpowering it.
3. Pour the egg mixture evenly over the bread and fish, pressing down gently with a spatula to ensure all bread pieces are soaked. Sprinkle Gruyere cheese over the top and season with salt and pepper.
4. Cover tightly with plastic wrap and refrigerate for at least 4 hours or overnight, allowing the bread to absorb the custard mixture completely. This resting time is crucial for the perfect texture.
5. Remove from refrigerator 30 minutes before baking to come to room temperature. Bake uncovered at 350°F for 45-50 minutes until puffed, golden brown, and set in the center when gently shaken.
12. Holiday Oyster and Corn Casserole
This traditional holiday casserole combines briny oysters with sweet corn for a perfect flavor balance. It’s a festive side dish that brings coastal flavors to your special occasion table.
Ingredients: 2 pints fresh shucked oysters (with liquor), 1 can whole kernel corn (drained), 1 can creamed corn, 1 sleeve saltine crackers (crushed), ½ cup butter (melted), 1 cup heavy cream, 2 eggs (beaten), 1 small onion (minced), ½ teaspoon celery seed, salt and pepper to taste.
How To Make Holiday Oyster and Corn Casserole
1. Preheat oven to 375°F and butter a 9×13-inch baking dish generously. Drain oysters and reserve ½ cup of the oyster liquor, which adds incredible briny flavor that makes this casserole truly special.
2. In a large bowl, combine both types of corn, minced onion, and celery seed. Mix in the beaten eggs, heavy cream, and reserved oyster liquor, stirring until everything is well incorporated and smooth.
3. Gently fold in the oysters, being careful not to break them up too much as they’ll continue cooking and shrinking in the oven. Season the mixture with salt and pepper, tasting to adjust seasoning as needed.
4. Layer half the crushed crackers in the prepared baking dish, then pour the oyster mixture over them. Top with remaining crackers and drizzle melted butter evenly over the entire surface for a golden, crispy top.
5. Bake for 35-40 minutes until the top is golden brown and the center is set but still slightly jiggly. The casserole will continue cooking from residual heat, so don’t overbake or the oysters will become tough and rubbery.
Final Thoughts
These seafood casseroles prove that ocean-inspired comfort food can be both elegant and approachable for home cooks. Each recipe transforms simple ingredients into memorable family dinners.
Whether you’re craving something light and healthy or rich and indulgent, these casseroles offer delicious alternatives to traditional meat-based baked dishes for any occasion.
