Ree Drummond’s Seafood Casserole Recipe: Creamy Layers With Buttery Breadcrumbs

This seafood casserole delivers creamy comfort in every bite with layers of tender seafood and a golden breadcrumb topping.

I developed this recipe to bring restaurant-quality flavors to your home kitchen with simple, accessible ingredients.

Ingredients for Ree Drummond Seafood Casserole

A handful of fresh seafood plus creamy layers under buttery breadcrumbs. Restaurant quality at home.

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The seafood quality is paramount for this dish. Optimal choice is fresh lump crabmeat from a trusted seafood counter—look for vibrant color and no fishy odor. For shrimp, wild-caught Gulf shrimp (16-20 count) hold their texture best during baking. The white fish should be firm—fresh cod or haddock from Whole Foods or a reputable fishmonger. If using frozen seafood, thaw completely and pat dry to prevent excess moisture in the casserole.

Substitutions can maintain integrity: shrimp can be replaced with scallops for a sweeter profile, while imitation crab (surimi) at half the quantity works in a pinch. For the dairy, whole milk is non-negotiable—lower fat versions will thin the sauce. Heavy cream can be swapped with full-fat Greek yogurt for tang, though the texture will be slightly less velvety. The breadcrumbs? Panko for crunch, crushed Ritz for nostalgia.

Store seafood in the coldest part of your refrigerator and use within 24 hours of purchase. The assembled casserole can rest covered in the fridge for up to 8 hours before baking. Leftovers keep well for 3-4 days and reheat beautifully in a moderate oven. Freezing is possible but may affect the creamy texture—best consumed fresh.

Step-by-Step Instructions for Creamy Seafood Casserole With Buttery Breadcrumbs

This layered seafood bake comes together with precise timing and a foolproof roux-based sauce.

Step 1: Sauté Aromatics and Prepare Seafood Base

In a large skillet, melt ¼ cup of the butter over medium heat. Add the finely diced yellow onion and celery stalks, cooking for 5-6 minutes until softened and translucent.

Stir in the minced garlic cloves, 1 tbsp Dijon mustard, 1 tbsp Worcestershire sauce, and 1 tsp Old Bay seasoning. Cook for 1 minute until fragrant. Remove from heat and set aside.

Meanwhile, arrange the 1 lb shrimp, 0.5 lb lump crabmeat, and cubed 0.5 lb white fish fillets in a greased 9×13-inch baking dish. Sprinkle evenly with 0.5 tsp salt and 0.5 tsp black pepper.

Step 2: Create the Creamy Cheese Sauce

In the same skillet, melt the remaining ¼ cup butter over medium heat. Whisk in the 0.25 cup all-purpose flour to form a smooth roux. Cook for 1-2 minutes until bubbly but not browned.

Gradually pour in the 1.5 cups whole milk and 0.5 cup heavy cream, whisking constantly to prevent lumps. Bring to a gentle simmer and cook for 3-4 minutes until the mixture thickens enough to coat the back of a spoon.

Remove from heat and stir in the 1.5 cups sharp cheddar cheese and 0.5 cup parmesan cheese until fully melted and smooth. Pour this sauce evenly over the seafood in the baking dish.

Step 3: Add Breadcrumbs and Bake to Perfection

In a small bowl, toss the 1.5 cups fresh breadcrumbs with 1 tablespoon of the melted butter until evenly moistened. Sprinkle this mixture uniformly over the casserole, pressing down lightly to adhere.

Bake in a preheated 375°F oven for 25-30 minutes until the top is golden brown and the sauce is bubbling at the edges. The seafood should be opaque and flake easily when tested with a fork.

Step 4: Rest and Garnish Before Serving

Remove from the oven and let the casserole rest for 5-10 minutes. This allows the layers to set and the flavors to meld. The sauce will thicken slightly as it cools.

Just before serving, sprinkle the 0.25 cup fresh parsley evenly over the top. The parsley adds a bright, fresh contrast to the rich, creamy dish. Serve warm in squared portions, ensuring each serving has a generous amount of the buttery breadcrumb topping.

Make-Ahead Tips for This Dish

Prep Ahead Strategy

You can chop the yellow onion, celery stalks, and garlic cloves up to 2 days in advance. Store them together in an airtight container in the fridge. This saves precious time on cooking day.

Seafood Prep

Clean and cube all seafood the night before. Pat the shrimp, lump crabmeat, and white fish fillets dry with paper towels, then store in separate containers. This prevents soggy textures when baking.

Sauce Base

Make the cheese sauce up to 1 day ahead and refrigerate. When ready to bake, gently reheat while whisking in ¼ cup whole milk to restore creaminess. This shortcut cuts active cooking time in half.

Breadcrumb Mixture

Combine the fresh breadcrumbs with melted butter and store in a sealed container at room temperature. Sprinkle over the casserole just before baking for maximum crunch. 💡

Assemble Early

Assemble the entire casserole up to 8 hours before baking. Cover tightly with plastic wrap and refrigerate. Add 5-10 minutes to the baking time if going straight from the fridge.

Garnish Last

Always add the fresh parsley right before serving. This keeps the herb vibrant and prevents wilting. The pop of green looks stunning against the golden breadcrumbs. 🌿

Frequently Asked Questions