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Individual Seafood Casseroles

Total Time

Prep: 25 min. Bake: 20 min.


6 servings

My husband can't get enough of these mini casseroles and is disappointed when there aren't leftovers. This dish is a mainstay on my holiday menus.


  • 1/3 cup chopped onion
  • 1/3 cup butter, cubed
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1 cup 2% milk
  • 1 cup heavy whipping cream
  • 3 tablespoons each finely chopped sweet red and green pepper
  • 2 teaspoons curry powder
  • 1 teaspoon ground mustard
  • 1/4 teaspoon each ground ginger, ground turmeric and dried thyme
  • 1/2 teaspoon lemon juice
  • 3 to 5 drops hot pepper sauce
  • 3 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
  • 1 can (6 ounces) tuna, drained and flaked
  • 1/4 pound cooked medium shrimp, peeled and deveined
  • 2 hard-boiled large eggs, chopped
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup dry bread crumbs
  • 1/4 teaspoon garlic powder
  • 1 tablespoon each chopped sweet red and green pepper


  1. In a large saucepan, saute onion in butter until tender. Stir in flour, salt and pepper until blended. Gradually whisk in milk and cream. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Stir in the peppers, seasonings, lemon juice and pepper sauce until blended.
  2. Remove from the heat; add the crab, tuna, shrimp and eggs. Transfer to six greased ovenproof 10-oz. dishes.
  3. In a small bowl, combine the cheese, bread crumbs and garlic powder. Sprinkle over seafood mixture.
  4. Bake, uncovered, at 350° for 15 minutes. Sprinkle with peppers. Bake 5-8 minutes longer or until heated through and edges are bubbly.

Nutrition Facts

1 cup: 460 calories, 33g fat (20g saturated fat), 233mg cholesterol, 680mg sodium, 16g carbohydrate (5g sugars, 1g fiber), 26g protein.

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