New England Seafood Casserole Recipe
If you’re craving a cozy, ocean-inspired meal that feels like a warm hug from the coast, you’ll fall in love with this New England Seafood Casserole. Creamy, brimming with tender scallops, shrimp, and flaky white fish, and finished with a golden, buttery cracker crust, this dish is pure comfort—straight from the shores of New England. Whether you’re hosting a special dinner or just want to treat yourself to something spectacular, this casserole brings all the charm and flavor of a seaside feast to your kitchen.
Ingredients You’ll Need
The magic of this New England Seafood Casserole is in its simple, top-quality ingredients. Each one plays a vital role, from the sweet seafood to the creamy sauce and the crunchy topping—nothing is extra, and nothing is missing.
- Sea scallops (½ lb): Sweet, tender, and succulent, scallops add a luxurious texture that’s hard to beat.
- Shrimp, peeled and deveined (½ lb): Juicy and plump, shrimp bring a classic seafood flavor and a pretty pink color.
- Haddock or cod, cut into chunks (½ lb): Mild and flaky, white fish soaks up all the creamy sauce and holds the casserole together.
- Butter (4 tablespoons): Adds richness and helps create that irresistible golden topping.
- Shallot, finely chopped (1): Offers a gentle onion flavor that doesn’t overpower the seafood.
- Garlic, minced (2 cloves): Adds aroma and a savory layer to the sauce.
- All-purpose flour (2 tablespoons): Thickens the sauce to the perfect creamy consistency.
- Whole milk (1 cup): The base of the sauce, giving it body without heaviness.
- Heavy cream (½ cup): Brings the luscious, velvety texture that makes this casserole so comforting.
- Dry white wine, optional (¼ cup): Adds a splash of brightness and depth; feel free to skip or substitute with broth.
- Old Bay seasoning (1 teaspoon): A classic seafood blend for that signature New England taste.
- Salt (½ teaspoon): Enhances all the flavors—taste before adding more.
- Black pepper (¼ teaspoon): A subtle kick to round out the seasoning.
- Grated Parmesan cheese (½ cup): Salty, nutty, and perfect for both the sauce and the topping.
- Crushed buttery crackers, like Ritz (1 cup): Create that golden, crunchy crust everyone fights over.
- Chopped fresh parsley (2 tablespoons): For a fresh, colorful finish that brightens every bite.
How to Make New England Seafood Casserole
Step 1: Prepare the Oven and Baking Dish
Start by preheating your oven to 375°F. Lightly grease a 2-quart baking dish—you want your New England Seafood Casserole to release easily and look beautifully golden when it’s time to serve.
Step 2: Sauté Aromatics
In a large skillet, melt 2 tablespoons of butter over medium heat. Toss in the chopped shallot and minced garlic, and sauté for 2 to 3 minutes until they’re soft and fragrant. This foundation infuses the creamy sauce with layered flavor.
Step 3: Make the Creamy Sauce
Sprinkle in the flour and stir for about a minute to make a quick roux—this step ensures your sauce will be lusciously smooth. Gradually whisk in the milk, heavy cream, and wine (if you’re using it). Add the Old Bay, salt, and pepper, and simmer for 4 to 5 minutes, stirring frequently, until the sauce thickens just enough to coat the back of a spoon.
Step 4: Add Cheese and Seafood
Take the skillet off the heat and stir in half of the Parmesan cheese. Gently fold in your scallops, shrimp, and fish, being careful not to break up the delicate pieces. The seafood will finish cooking in the oven, so don’t worry if it’s not fully opaque yet.
Step 5: Assemble the Casserole
Pour the seafood mixture into your prepared baking dish, spreading it evenly so every bite gets a little bit of everything. In a small bowl, melt the remaining 2 tablespoons of butter and mix with the crushed crackers and the rest of the Parmesan cheese. Sprinkle this buttery, cheesy crumb mixture generously over the top.
Step 6: Bake to Golden Perfection
Slide the dish into the oven and bake for 20 to 25 minutes. You’re looking for a bubbly, golden brown top and a casserole that’s heated through. The aroma will make it tough to wait, but it’s worth every minute!
Step 7: Garnish and Serve
As soon as it’s out of the oven, scatter fresh parsley over the top for a burst of color and freshness. Your New England Seafood Casserole is ready to impress!
How to Serve New England Seafood Casserole
Garnishes
A sprinkle of freshly chopped parsley not only brightens up the casserole but also brings a hint of herbal freshness that cuts through the richness. For an extra pop, you can add a wedge of lemon on the side—just a little squeeze before digging in takes the flavors to another level.
Side Dishes
This dish is pure comfort on its own, but it pairs beautifully with a slice of crusty bread to mop up every last bit of the creamy sauce. Fluffy white rice or buttery mashed potatoes also make a dreamy base. For a lighter contrast, serve it alongside a crisp green salad with a lemony vinaigrette.
Creative Ways to Present
If you want to get a little fancy, try baking the New England Seafood Casserole in individual ramekins for a dinner party-worthy presentation. Or, serve it family-style in a rustic baking dish with a big serving spoon—let everyone help themselves and watch it disappear!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, transfer them to an airtight container and refrigerate within two hours of baking. The casserole keeps well for up to two days, and the flavors actually deepen a bit overnight.
Freezing
For longer storage, you can freeze portions of the casserole. Let it cool completely, then wrap tightly or place in freezer-safe containers. Freeze for up to two months. For best texture, thaw overnight in the fridge before reheating.
Reheating
To reheat, cover the casserole loosely with foil and warm in a 350°F oven for about 20 minutes, or until hot throughout. If reheating a single portion, a microwave works in a pinch, but the oven keeps the cracker topping crisp.
FAQs
Can I use different types of seafood in this New England Seafood Casserole?
Absolutely! The recipe is flexible—try adding lobster, crab, or even clams for extra variety. Just stick to about 1½ pounds total seafood for the best balance.
Is the wine necessary in the sauce?
The dry white wine adds depth and a touch of acidity, but if you prefer not to use alcohol, you can simply substitute with seafood or chicken broth and still get wonderful flavor.
What’s the best way to crush the crackers for the topping?
Place the crackers in a zip-top bag and gently crush with a rolling pin or your hands. You want some small pieces for crunch, not fine crumbs.
Can I make the New England Seafood Casserole in advance?
Yes! You can assemble the casserole (without the crumb topping) up to a day ahead and refrigerate. Add the cracker topping just before baking so it stays crisp.
What if I don’t have Old Bay seasoning?
No worries! You can substitute with a mix of celery salt, paprika, and a pinch of cayenne to mimic that classic New England flavor profile.
Final Thoughts
If you’re looking for a dish that feels both comforting and special, you truly can’t go wrong with this New England Seafood Casserole. It’s creamy, savory, and bursting with coastal charm—perfect for sharing with friends and family or just treating yourself to something wonderful. Give it a try, and let those seaside flavors win you over!
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New England Seafood Casserole Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A rich and creamy New England Seafood Casserole featuring a blend of sea scallops, shrimp, and haddock baked in a buttery Parmesan and cracker crust, perfect for an elegant yet easy seafood dinner.
Ingredients
Seafood
- ½ lb sea scallops
- ½ lb shrimp (peeled and deveined)
- ½ lb haddock or cod (cut into chunks)
Sauce and Seasoning
- 4 tablespoons butter
- 1 shallot (finely chopped)
- 2 cloves garlic (minced)
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- ½ cup heavy cream
- ¼ cup dry white wine (optional)
- 1 teaspoon Old Bay seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
Topping
- ½ cup grated Parmesan cheese
- 1 cup crushed buttery crackers (like Ritz)
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and lightly grease a 2-quart baking dish to prevent sticking.
- Sauté Aromatics: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the finely chopped shallot and minced garlic, sautéing for 2–3 minutes until fragrant and softened to build the flavor base.
- Make the Roux and Sauce: Stir in the all-purpose flour and cook for 1 minute to form a roux. Slowly whisk in the whole milk, heavy cream, and optional white wine, ensuring a smooth sauce. Add Old Bay seasoning, salt, and black pepper, then simmer for 4–5 minutes until the sauce thickens slightly.
- Add Cheese and Seafood: Remove the skillet from heat and stir in half of the grated Parmesan cheese. Gently fold in the sea scallops, shrimp, and white fish chunks, coating them well with the creamy sauce.
- Assemble the Casserole: Pour the seafood mixture into the prepared baking dish, spreading it evenly.
- Prepare and Add Topping: In a small bowl, melt the remaining 2 tablespoons of butter. Combine the melted butter with the crushed buttery crackers and the remaining Parmesan cheese. Sprinkle this mixture evenly over the seafood casserole.
- Bake: Place the casserole in the preheated oven and bake for 20–25 minutes until the topping is golden brown and the casserole is bubbly around the edges.
- Garnish and Serve: Remove from the oven and garnish with chopped fresh parsley before serving for a fresh finish.
Notes
- Serve this casserole with crusty bread, steamed rice, or creamy mashed potatoes for a complete meal.
- You can swap the seafood mix for lobster or crab, or use different white fish depending on availability and preference.
- For a lighter version of the sauce, substitute heavy cream with half-and-half to reduce fat content.
- Make sure not to overcook the seafood to keep it tender and moist within the casserole.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American (New England)
Nutrition
- Serving Size: 1/4 of casserole
- Calories: 460
- Sugar: 3 g
- Sodium: 630 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 165 mg
