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+ servings
seafood casserole recipe

Seafood Casserole | What's In My Fridge Door

The Starving Chef
A seafood casserole topped with a crispy, crunchy topping. The best easy weeknight meal!
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course What's In My Fridge Door
Cuisine Casserole, Seafood
Servings 6


  • 1 cup shrimp peeled & tails removed
  • 8 oz condensed clam chowder
  • 16 oz tilapia filet or comparable white fish
  • ½ cup sweet corn
  • ½ cup cremini mushrooms chopped
  • cup broccoli chopped
  • 3 tablespoons shallot chopped
  • 2 tablespoons garlic minced
  • 1 tablespoon marjoram or can sub thyme
  • 1 tablespoon Old Bay seasoning
  • ½ teaspoon whole grain mustard
  • 1 egg


  • 1 cup panko
  • ½ cup mozzarella shredded
  • 4 tablespoons butter melted
  • 2 tablespoons Old Bay seasoning
  • 1 teaspoon sea salt
  • 2 tablespoons fresh parsley finely chopped for topping


  • Thaw any frozen ingredients. Preheat the oven to 375 F. In a large bowl, combine the shrimp, white fish and creamed clams. Stir in the chopped broccoli, shallots and garlic. Mix in the corn and mushrooms. Stir in the egg, mustard and seasonings then mix until everything is combined sufficiently.
  • Grease a casserole dish with cooking spray. Spread the seafood mixture in an even layer in the bottom of the dish. In a small bowl, whisk together the melted butter, panko, shredded mozzarella, Old Bay, and sea salt. Spread the panko mix evenly over the seafood mixture.
  • Bake the casserole for 20-25 minutes. If the top doesn't turn golden brown, broil for an additional 5-8 minutes until the panko crust is golden. Sprinkle on fresh parsley, as desired. Serve with your favorite veggies or frozen sides (whatever you can find in your freezer!) and enjoy!
Keyword casserole, clams, seafood, shrimp
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