Paula Deen Seafood Casserole Recipe: Southern-Style Creamy Bake

This Southern-style bake combines the creamy richness of traditional seafood casseroles with Paula Deen’s signature comfort food approach.

Layered with tender seafood, a velvety sauce, and a golden topping, it delivers the hearty, satisfying flavors you expect from classic Southern cooking.

Ingredients for Seafood Casserole Recipe Paula Deen

Pantry staples meet fresh seafood for a creamy Southern classic that feels indulgent.

The seafood quality shines through here. Fresh shrimp and fish from a trusted seafood counter are ideal—look for wild-caught if possible. For crabmeat, lump grade gives the best texture, and Whole Foods or Costco usually have good options. If using frozen, thaw it overnight in the fridge (don’t rush it with warm water). The cheese is non-negotiable for that creamy, golden finish—sharp cheddar melts beautifully.

No shrimp? Scallops or langoustines work in a pinch. Swap cod for halibut or pollock—just keep the pieces similar in size so they cook evenly. Out of Old Bay? A mix of paprika, celery salt, and cayenne gets you close. For the milk, whole is best, but 2% in a pinch. The heavy cream can be swapped for half-and-half (the sauce will be slightly thinner).

Assemble the casserole the night before, cover, and refrigerate—bake straight from the fridge the next day. Leftovers keep 3-4 days in the fridge, freezes for 2 months. Reheat covered to prevent drying out.

Step-by-Step Instructions for Southern-Style Creamy Seafood Bake

Here’s the method that delivers that signature rich, velvety texture every time.

Step 1: Sauté Aromatics in Butter

Melt the 0.5 cup unsalted butter in a large skillet over medium heat. Add the finely diced 1 whole yellow onion and 1 whole green bell pepper, cooking for 5-7 minutes until softened and just beginning to turn translucent.

Stir in the minced 3 cloves garlic cloves and cook for 30 seconds until fragrant. I press down on the garlic slightly with a wooden spoon to release its oils. This aromatic base builds the flavor foundation for the entire dish.

Step 2: Create the Creamy Roux-Based Sauce

Sprinkle the 0.5 cup all-purpose flour over the vegetable mixture and whisk constantly for 2 minutes to form a light roux. This cooks out the raw flour taste while creating a thickener for your sauce.

Gradually whisk in the 2 cups whole milk and 1 cup heavy cream, ensuring no lumps form. Bring to a gentle simmer and cook for 3-5 minutes until the mixture thickens enough to coat the back of a spoon. Stir in the 2 tbsp Dijon mustard, 1 tbsp Old Bay seasoning, 1 tsp salt, and 0.5 tsp black pepper.

Step 3: Fold in Seafood and Cheese

Remove the sauce from heat and gently fold in the 1 lb shrimp, 1 lb white fish fillets (cut into bite-sized pieces), and 0.5 lb lump crabmeat. I use a silicone spatula for this to avoid breaking up the delicate seafood.

The seafood will begin to cook from the residual heat of the sauce. Stir in 1 cup of the sharp cheddar cheese and all the 0.5 cup Parmesan cheese, reserving the remaining cheddar for the topping. The cheese should melt completely into the sauce, creating that signature creamy consistency.

Step 4: Bake Until Bubbly and Golden

Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle the remaining 1 cup sharp cheddar cheese evenly over the top. Bake in a preheated 375°F oven for 25-30 minutes until the casserole is bubbly around the edges and the cheese is golden brown on top.

Let the casserole rest for 5-10 minutes before serving. This allows the sauce to thicken slightly and makes for cleaner portions. The seafood should be opaque and flake easily, with the shrimp curled into perfect C-shapes.

Make-Ahead Tips for Leftovers

Overnight Assembly

Prepare the entire casserole up to the baking step the night before. After folding in the seafood and cheese, transfer to your 9×13-inch baking dish, cover tightly with plastic wrap, and refrigerate. This lets the flavors meld beautifully overnight. 💡

Morning Prep

Remove from the fridge 30 minutes before baking to take the chill off. Add 5-10 minutes to the baking time since you’re starting cold. I always set my oven to 375°F first thing in the morning so it’s ready when I am.

Cheese Topping Tip

Wait to add the final 1 cup sharp cheddar cheese until just before baking. This prevents it from absorbing moisture overnight, which can make your topping dense rather than light and golden.

Freezer-Friendly

Assemble completely (without baking) and freeze for up to 2 months. Thaw overnight in the fridge before baking as usual. I use Reynolds heavy-duty foil for freezer storage—it prevents freezer burn better than plastic.

Reheating Leftovers

Portion and reheat covered with foil at 350°F for 15-20 minutes. Add a splash of milk to restore creaminess if needed. The seafood stays surprisingly tender when reheated this way. 🔥

Equipment Prep

Grease your baking dish thoroughly—this creamy casserole can stick. I keep a dedicated baking spray with flour (like Baker’s Joy) for dishes like this. It creates a perfect non-stick surface every time.

Frequently Asked Questions