Ree Drummond Seafood Casserole Recipe: Coastal Flavors in a Creamy Bake

This seafood casserole delivers coastal flavors in a dish that’s as comforting as it is impressive. The combination of tender seafood and a rich, creamy sauce makes it a standout for family dinners or special gatherings.

What sets this bake apart is its simplicity. With layers of flaky fish, shrimp, and a velvety cheese sauce, it comes together effortlessly while still feeling like a restaurant-quality meal.

Every bite offers a perfect balance of textures—soft seafood, crispy topping, and that signature creamy base. It’s a dish that brings a taste of the coast to your kitchen without the fuss.

Ideal for feeding a crowd or prepping ahead, this casserole is sure to become a go-to for seafood lovers.

Ingredients for Ree Drummond Seafood Casserole

Fresh seafood plus creamy cheese sauce meets a crispy panko topping in this crowd-pleasing bake.

The fish is key here. Wild-caught cod or haddock from the seafood counter at Whole Foods or your local fishmonger will give you the best texture (avoid previously frozen if possible). Shrimp should be 16/20 count—big enough to hold their own but not so huge they overpower the dish. For the cheese, block cheddar shredded at home melts smoother than pre-shredded, which has anti-caking agents.

No white fish? Haddock or pollock work just as well. Swap shrimp for scallops or lump crab if you’re feeling fancy. Out of Old Bay? Celery salt plus paprika gets you close. The milk can be half-and-half for extra richness, but don’t go lower than whole—this sauce needs the fat. Fresh lemon juice is non-negotiable though (bottled tastes harsh in the creamy base).

Assemble and refrigerate up to 24 hours ahead—great for make-ahead meals. Leftovers keep 3-4 days in the fridge, but the topping loses its crisp. Reheat covered, then broil for 2 minutes to revive the crunch. This freezes beautifully for 2 months if wrapped tight.

Step-by-Step Instructions for Seafood Casserole

Here’s the method I use to layer bold coastal flavors into one irresistibly creamy bake.

Step 1: Sauté Aromatics and Build the Roux

Melt the 0.5 cup butter in a large skillet over medium heat. Add the yellow onion and cook for 4-5 minutes until soft and translucent. Stir in the 3 cloves garlic cloves and cook for 30 seconds until fragrant.

Sprinkle the 0.5 cup all-purpose flour over the mixture and whisk constantly for 2 minutes to cook out the raw flour taste. This creates a smooth roux that will thicken your sauce perfectly. The mixture should resemble wet sand and smell nutty when it’s ready.

Step 2: Create the Creamy Cheese Sauce

Slowly pour in the 2 cups whole milk while whisking continuously to prevent lumps. Bring to a gentle simmer and cook for 3-4 minutes until the sauce thickens enough to coat the back of a spoon.

Reduce heat to low and stir in the 2 cups sharp cheddar cheese, 1 tbsp Dijon mustard, 2 tsp Old Bay seasoning, and 1 tsp salt. Continue stirring until the cheese melts completely and the sauce is smooth. The Old Bay will give it that classic seafood flavor we’re after.

Step 3: Combine Seafood and Sauce

In a large bowl, gently fold the 2 lb white fish fillets (cut into chunks) and 1.5 lb large shrimp with the cheese sauce. Drizzle with the 2 tbsp lemon juice to brighten the richness. I like to taste at this point and adjust for salt if needed.

Transfer everything to a greased 9×13-inch baking dish, spreading it into an even layer. The seafood should be mostly submerged in the sauce to ensure even cooking and prevent drying out.

Step 4: Add Crispy Topping and Bake

In a small bowl, mix the 1.5 cups panko breadcrumbs with the 0.5 cup Parmesan cheese. Sprinkle this evenly over the casserole, pressing down lightly to help it adhere. This topping will transform into a golden brown, crispy contrast to the creamy filling below.

Bake at 375°F for 25-30 minutes until bubbly at the edges and the topping is golden brown. The seafood should be opaque and flake easily when tested with a fork.

Step 5: Rest and Garnish Before Serving

Let the casserole rest for 5-10 minutes after removing from the oven. This allows the sauce to set slightly, making it easier to serve. The interior should be creamy but not runny, with the seafood perfectly tender.

Sprinkle with the 0.25 cup fresh parsley just before serving for a pop of color and freshness. The parsley cuts through the richness and adds that final touch that makes this dish feel complete.

Best Sauces and Condiments for This ree drummond seafood casserole

Classic Tartar Sauce

Mix 1 cup mayonnaise with 2 tbsp Dijon mustard, 2 tbsp lemon juice, and ¼ cup finely chopped dill pickles. The tangy kick complements the rich casserole beautifully. I always add 1 tsp Old Bay seasoning for extra seafood harmony. 💪

Lemon-Dill Aioli

Blend ½ cup mayonnaise with 1 minced garlic clove, 1 tbsp lemon juice, and 1 tbsp chopped fresh dill. This creamy sauce adds a bright, herby note that cuts through the cheesy base.

Spicy Remoulade

Combine ¾ cup mayonnaise with 1 tbsp hot sauce, 1 tbsp capers, and 1 tsp paprika. The heat and brininess elevate the dish’s coastal character. I love this with the shrimp especially.

Buttery Garlic Breadcrumbs

Toast ½ cup panko in 2 tbsp melted butter with 1 minced garlic clove until golden. Sprinkle over servings for extra crunch and aroma. It’s an easy way to double down on texture. ✨

Creamy Horseradish Sauce

Whisk ½ cup sour cream with 1 tbsp prepared horseradish and 1 tsp lemon juice. The sharpness balances the creamy casserole perfectly. A little goes a long way for heat lovers.

Fresh Lemon Wedges

A squeeze of fresh lemon right before eating brightens every bite. I always serve wedges on the side—it’s the simplest way to add that final touch of freshness.

Frequently Asked Questions