Quick, creamy, and easy-to-make New England Seafood Casserole 一 this will take you straight to the hot Atlantic coast and all its different delicious dishes.
It will be the highlight of your weeknight meals!
This casserole is a real seafood lovers’ treat.
If you’re a big fan, keep reading.
We’ve prepared the perfect New England Seafood Casserole recipe that you can cook in a matter of minutes, using your favorite type of seafood.
Also, don’t let the price scare you.
Just because this is a seafood casserole, it can still be budget-friendly.
We’ll share all the secrets along the way.
How to Make New England Seafood Casserole
Table of Contents
Whenever you find good pieces in the fish market, it’s time to cook the most delicious casserole ever.
Shrimps and firm white fish are the basis of this delicious classic dish, but other sea offerings may also have a place in it.
If you decide to swap the white fish for lobster or the shrimps for scallops, it will taste as good as heaven anyway.
So, here is what you actually need for this classic New England Seafood Casserole.
- 2 tablespoons unsalted butter
- 4 ounces mushrooms
- 12-16 ounces shrimp
- 8 ounces cooked ling fillets
- 2-4 tablespoons parmesan cheese
- 2 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups milk
- Kosher salt
- Black pepper (freshly ground)
- 1/4 teaspoon paprika
- 2 teaspoons thinly sliced chives
- 2 teaspoons finely chopped parsley
- 2 tablespoons dry white wine (or sherry)
As you can see, this Seafood Casserole recipe is very forgiving.
Want to use more seafood or fish?
Go for it! Just pick whatever you like and make your own version of the dish.
However, don’t overdo it.
Keep in mind that different seafood components have different cook times.
So, be careful of different timings so that the fish and shrimp can cook evenly.
On the other hand, you don’t have to include all seafood components.
You can make this seafood casserole with only fish or shrimp 一 it will taste great and, at the same time, come at a lower price.
Preheat your oven to 350° F.
In the meantime, melt 1 tbsp of butter in a medium saucepan over medium heat.
Add the mushrooms and cook until they are tender, stirring from time to time.
Use 1 tbsp of butter to grease the casserole (½ quart) and mix your seafood components on it, topping them off with the cooked mushrooms.
Prepare the sauce. Add the remaining 3 tbsp of butter to a saucepan over medium-low heat.
Whisk in the flour until it’s smooth and bubbly.
Cook for another 2 minutes stirring constantly.
Add the milk gradually, constantly stirring.
Reduce the heat and continue stirring until the sauce is thickened and the mixture turns to a light sauce.
Add salt, pepper, chives, paprika, parsley, and wine.
Pour the sauce into the seafood casserole, mix it, and bake for 8-10 minutes in a preheated oven.
Remove the dish from the oven and sprinkle the parmesan cheese on top of it.
Pro tip: You can also top it off with breadcrumbs for a crunchy top.
Return the dish to the oven and bake for another 8-10 minutes until it has a brown and pleasant top.
Serve immediately and enjoy!
Seafood Casserole is a very flexible dish since you can substitute any of the seafood components for whatever you like, and it will still be mouth-watering.
Nevertheless, there are a few important things to keep in mind so that you can alter the flavors, without spoiling the whole dish.
Here are the ingredients you can use in the seafood casserole to create an alternative version of this classic dish.
Scallops are the most nutritious and low-fat shrimp substitute you’ll ever find.
They have a very delicate flavor that can replace shrimp in any dish where these are not the main characters.
Note: You don’t necessarily need to go for the jumbo sea scallops.
Scallop “pieces” go for a greatly reduced price and will make no difference in the general taste of the dish.
Though we used chopped ling fillets in this seafood casserole recipe, any non-oily firm white fish will do just as well.
You can add the same amount of haddock, halibut, perch, or turbot into the seafood mix.
It will only complement this classic dish.
However, avoid using fish like salmon or mackerel, since they are quite oily.
It will only spoil the delicate taste and flavors of the New England Seafood Casserole.
What to Serve with New England Seafood Casserole
This seafood casserole is a perfectly adequate main dish for a quick family dinner or even a company gathering.
However, to make it even better, you have to enhance the flavor with some tasty sides.
Since it’s full of seafood, something like a simple pasta, salad, or baked potatoes will be just perfect.
Here’s what we suggest serving with New England Seafood Casserole.
As the seafood casserole already has strong fish and shrimp flavors, a simple salad with 1 or 2 ingredients and a mild seasoning is the best fit.
That’s why coleslaw provides a welcome contrast to the complexity of the casserole flavors.
Coleslaw contains only cabbage and carrots seasoned with a simple dressing.
Is there a better idea than pairing seafood casserole with vibrant veggies? Tell us once you try.
Potatoes always make a spectacular side dish, no matter how you prepare them — fried, roasted, or mashed.
With this rich, flavorful seafood casserole, you want to keep the side as simple as you can.
Mashed potatoes will taste excellent with white fish and shrimp. Trust us.
How to Reheat New England Seafood Casserole
Don’t rush into throwing out your leftover seafood casserole after dinner.
You can reheat it safely for up to 4 days after it’s been cooked.
And since we’ve added chives to our recipe, the reheated seafood casserole should taste even better.
The only challenge is to keep it from getting a fishy smell or drying out.
But we’ll show you how to avoid this.
How to Reheat New England Seafood Casserole in a Microwave
As we all know, microwaves can unevenly heat the food — overheating the outside while the middle is still cold.
That’s why reheating a seafood casserole in a microwave is not the best option unless you want to get a fishy smell.
However, if it’s the only option you’re left with, make sure you add a splash of water and leave it covered.
How to Reheat New England Seafood Casserole in an Oven
Reheating the seafood casserole in an oven is the best way to get it as if it were freshly made.
Just preheat your oven to about 275° F, splash the casserole with some water and cover with foil.
Heat up the casserole for about 10-15 minutes.
How to Store New England Seafood Casserole
You probably won’t be able to resist eating the entire seafood casserole.
Even so, if you happen to have some leftovers from yesterday’s dinner party, you may wonder how to store it.
Our casserole contains seafood, so you should be careful not to let the dish spoil.
Store Seafood Casserole in the Fridge
Seafood loses its quality very quickly.
So, we actually recommend not to cook more than you can eat in one go.
However, if you do have leftover seafood casserole, wrap it tightly in plastic wrap.
It will last 3-4 days, but it’s best to consume it no later than the next day.
Store Seafood Casserole in the Freezer
When you’re done cooking, let the casserole cool for a bit, and then wrap it with 2 layers of aluminum foil.
Don’t forget to label the foil before storing it in the freezer.
It will last for up to 3 months.
New England Seafood Casserole Recipe
- 2 tbsp unsalted butter
- 4 oz mushrooms
- 12-16 oz shrimp
- 8 oz cooked ling fillets
- 1-4 tbsp parmesan cheese
- 2 tbsp unsalted butter
- ¼ cup all-purpose flour
- 2 cups milk
- Kosher salt
- black pepper freshly ground
- ¼ tsp paprika
- 2 tsp chives thinly sliced
- 2 tsp parsley finely chopped
- 2 tbsp dry white wine or sherry
- Preheat your oven to 350° F. In the meantime, melt 1 tbsp of butter in a medium saucepan over medium heat. Add the mushrooms and cook until they are tender, stirring from time to time.
- Use 1 tbsp of butter to grease the casserole (½ quart) and mix your seafood components on it, topping them off with the cooked mushrooms.
- Prepare the sauce. Add the remaining 3 tbsp of butter to a saucepan over medium-low heat. Whisk in the flour until it’s smooth and bubbly. Cook for another 2 minutes stirring constantly.
- Add the milk gradually, constantly stirring. Reduce the heat and continue stirring until the sauce is thickened and the mixture turns to a light sauce. Add salt, pepper, chives, paprika, parsley, and wine.
- Pour the sauce into the seafood casserole, mix it, and bake for 8-10 minutes in a preheated oven.
- Remove the dish from the oven and sprinkle the parmesan cheese on top of it. Pro tip: you can also use breadcrumbs for a crunchy top.
- Return the dish to the oven and bake for another 8-10 minutes until it has a brown and pleasant top. Serve immediately and enjoy!
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