Creamy Seafood Casserole Recipe

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I love this recipe from my mother. It’s easy and delicious. Even better: You can make it the night before. If you’re out of buttery crackers, try topping it with french-fried onions or crushed potato chips—they’ll give it a different kind of crunch. —Mary Brown, Whitman, Massachusetts
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 8 servings


  • 1 pound flounder fillets, cut into 1-1/2-inch pieces
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1 can (10-3/4 ounces) condensed cream of shrimp soup, undiluted
  • 1/4 cup 2% milk
  • 1 cup crushed Ritz crackers (about 25 crackers)
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon paprika
  • 2 tablespoons butter, melted

Nutritional Facts

1 serving: 217 calories, 9g fat (4g saturated fat), 126mg cholesterol, 607mg sodium, 11g carbohydrate (2g sugars, 0 fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1 starch.


  1. Place fish and shrimp in a greased 11x7-in. baking dish. Combine soup and milk; pour over seafood. Combine the cracker crumbs, cheese, paprika and butter; sprinkle over top.
  2. Bake, uncovered, at 350° for 25-30 minutes or until fish flakes easily with a fork and shrimp turn pink. Yield: 8 servings.
Originally published as Creamy Seafood Casserole in Quick Cooking January/February 2006, p61

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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katlaydee3 User ID: 3741999 106966
Reviewed Mar. 13, 2011

"This was excellent! I could not find the Cream of Shrimp soup. I have used it in the past and know that it was made by Campbells, but possibly it has been discontinued because i could not find it in any of my local stores. I substituted Cream of Celery and it was delicious."

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