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A deliciously easy oven-basked Seafood Casserole full of long grain and wild rice, tender shrimp, canned crab, and tuna. Perfect for a special dinner.
Who doesn’t love a one-dish meal? Something that you can put together, stick in a pot or the oven and forget until it’s done.
Soups, stews, crock-pot meals, casseroles all fit the bill and most can be made ahead for cooking whenever you’re ready. One-dish meals are great choices for busy cooks.
This Seafood Casserole combines some of our favorite things – shrimp, crab, tuna, and rice. Yum. It’s great for a family meal, but good enough for company, too.
One word of warning – it’s very rich. A small portion goes a long way! Serve something light, like a fresh green salad, on the side. I like the mixed field greens with a classic vinaigrette. A citrus based dessert is particularly good with this casserole.
How to Make Seafood Casserole
Preheat the oven to 350.
Yes, the recipe starts with a boxed mix! Now, if you want to make your own seasoned long grain and wild rice, please be my guest. I don’t mind taking some help from a mix once in a while.
Cook the rice according to the package directions. Set aside.
Chop the peppers, onion, garlic and celery. I mixed up the colors of the peppers, but you can use all green, all red, whatever you like.
Next melt 1 tblsp. butter and olive oil in a large skillet. Cook celery, onion, and bell pepper until tender.
Drain the rice mix and add to skillet with vegetables. Stir together well to blend.
Bring 4-5 cups of water to a boil in a large pot. Cook the shrimp briefly just until they turn pink (approximately 2 minutes). Drain shrimp.
In a large bowl combine the well-drained shrimp, crab meat and tuna.
Add the cream of mushroom soup, mayonnaise, Worcestershire sauce and salt.
Add the rice and vegetables mixture to the seafood and mix well.
Turn the mixture out into a well-greased 9×13 casserole dish. Evenly sprinkle the top with bread crumbs. Pour melted butter over bread crumbs.
Bake for 30-45 minutes or until bubbly. Makes 10-12 servings.
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A deliciously easy oven-basked Seafood Casserole full of long grain and wild rice, tender shrimp, canned crab, and tuna. Perfect for a special dinner.
4.94 from 16 votes
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Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Cook ModePrevent your screen from going dark
6 ounces Uncle Ben’s long gain and wild rice prepared according to package directions
1 cup chopped celery
1 cup chopped onion
1 cup chopped bell pepper
1 tablespoon olive oil
10.5 ounces cream of mushroom soup
1 teaspoon Worcestershire sauce
1 pound medium shrimp
6 ounces canned tuna packed in oil well drained
6 ounces canned crab meat
1 cup bread crumbs
3 tablespoons butter melted
Preheat the oven to 350.
Cook rice according to package directions. Set aside.
Meanwhile, melt 1 tablespoon butter and olive oil in a large skillet. Cook celery, onion, and bell pepper until tender.
Drain the rice mix and add to skillet with vegetables. Stir together well to blend.
Bring 4-5 cups of water to a boil in a large pot. Cook the shrimp briefly just until they turn pink (approximately 2 minutes). Drain shrimp.
In a large bowl combine the well-drained shrimp, crab meat and tuna. Add the cream of mushroom soup, mayonnaise, Worcestershire sauce, and salt.
Add the rice and vegetable mixture to the seafood and mix well.
Turn the mixture out into a well-greased 9×13 casserole dish.
Evenly sprinkle the top with bread crumbs. Pour melted butter over bread crumbs.
Bake for 30 minutes or until bubbly.
Serving: 1 | Calories: 254kcal | Carbohydrates: 32g | Protein: 20g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 1276mg | Potassium: 311mg | Fiber: 2g | Sugar: 2g | Vitamin A: 219IU | Vitamin C: 13mg | Calcium: 97mg | Iron: 2mg
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
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Lana Stuart is the cook, writer, and founder of Lana’s Cooking. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!
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June 16, 2020 at 2:28 pm
I was wanting to make this dish the day before I’m going to serve it and was wondering if I should put the bread crumbs on right before I put it in the oven or does it matter? And how much longer do you think I should bake it since it will be cold? Thank you for sharing your recipes.
June 16, 2020 at 3:31 pm
Let the casserole come back to room temperature and add the bread crumbs right before you put it in the oven to bake.
June 16, 2020 at 10:59 pm
Thank you!! Will do.
June 18, 2020 at 3:50 pm
Made this recipe last night and it was awesome!! Tastes a lot like stuffed crab. So affordable and everyone loved it!! Fed three people and everyone had seconds and even thirds and had leftovers. Served it with a salad and that was it!! Thank you so much. This is definitely a keeper especially when feeding guests. This made me look like a chef when I’m far from it!!
February 28, 2020 at 12:48 pm
Made the seafood casserole last night and it was delicious; definitely a keeper.
Thanks for being here!
I'm Lana Stuart, the cook, writer, and founder of Lana's Cooking. I'm a classic southern cook who's been in the kitchen since I was tall enough to reach the stove. I started this blog in 2009 so I could share my experience gained over the past 50 years of cooking southern recipes (and more!) with all of you. You'll find more than 700 recipes here so there's sure to be something your family will like!
More About Me >>
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