Seafood Casserole

6 servings Intermediate
A hearty Louisiana seafood casserole with shrimp, crab, rice, and two kinds of cheese baked until bubbly. Layer this rich Rotel and mushroom-studded dish for a comforting weeknight dinner or special occasion meal.

Ingredients

6 servings
  • 1/4 stick of butter
  • 1 onion, chopped
  • 1 teaspoon garlic, chopped
  • 1 rib of celery, chopped
  • 1 can Rotel tomatoes
  • 1 can cream of mushroom soup
  • 1 cup sliced mushrooms
  • 3/4 pound shrimp
  • 1/2 pound crabmeat
  • 2 cups rice, cooked
  • 1 package Swiss cheese or Swiss cheese slices
  • 1 package grated cheddar cheese or cheddar cheese slices
  • Breadcrumbs for topping

Step-by-Step Instructions

  1. Cook the rice according to package directions and set aside.
  2. Sauté the butter, onion, garlic and celery in a large skillet over medium heat for five minutes until softened.
  3. Add the Rotel tomatoes, cream of mushroom soup, and the sliced mushrooms.
  4. Simmer for 15 minutes, stirring occasionally.
  5. Add the shrimp and crab meat and simmer for 10 minutes until shrimp are pink and cooked through.
  6. Combine the seafood mixture with the cooked rice and stir well.
  7. Preheat oven to 350°F.
  8. Fill a greased casserole dish with half of the mixture, adding Swiss cheese slices on top to create a layer.
  9. Pour the rest of the filling over the cheese layer and top with grated cheddar cheese and breadcrumbs.
  10. Bake at 350°F for about 45 minutes until bubbly and golden brown on top.

Common Problems and Solutions

Q: Why is my casserole watery?

A: Make sure your rice is fully cooked and not too wet before combining with the seafood mixture. Also, don't skip the simmering steps—they reduce excess liquid from the tomatoes and soup.

Q: Can I assemble this ahead of time?

A: Yes, you can prepare the entire casserole, cover tightly, and refrigerate for up to 24 hours before baking. Add an extra 10-15 minutes to the baking time if starting from cold.

Tips and Techniques

Don’t add the shrimp and crab too early or they’ll become rubbery. The 10-minute simmer is just enough to cook them through without overdoing it. Let the casserole rest for 5-10 minutes after baking so the layers can set before serving.

Ingredient Substitutions

  • shrimp: crawfish tails or more crabmeat
  • Rotel tomatoes: 1 can diced tomatoes plus a small can of chopped green chiles
  • Swiss cheese: Monterey Jack or Provolone

Equipment Needed

  • Large skillet or sauté pan
  • Large casserole dish (9x13 or similar)
  • Pot for cooking rice