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small casserole dish full of creamy seafood topped with crispy potatoes

Baked Seafood Casserole (Best Crunchy Topping!)

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For the casserole:

4 tablespoons butter, divided

1/4 cup all purpose flour

2 shallots, diced

8 ounces cremini mushrooms

4 cloves garlic, grated

2 tablespoons dry sherry

1 cup seafood stock

1 cup half and half

1 pound of white fish, cut into 1 inch squares

12 ounces shrimp, scallops or lobster

1/4 cup fresh chives, diced, plus more for garnish

1 tablespoon lemon zest, plus wedges for serving

1 teaspoon kosher salt

1/2 teaspoon black pepper

For the topping:

1 cup potato sticks

1/4 cup shredded parmesan

3/4 teaspoon paprika


  1. Heat oven to 375°. Use one tablespoon of butter to generously grease four oven-safe individual casserole dishes. Arrange on a baking sheet and set aside.
  2. Next, melt remaining 3 tablespoons of butter in a large skillet over medium heat. Add mushrooms and shallot. Cook, stirring occasionally, until soft, about 6 minutes. Add garlic and sherry (or white wine) and cook until liquid is reduced, about 1 minute. Add flour, salt and pepper, and cook, stirring until smooth, for 2 minutes. Whisk in stock and half and half. Bring to a simmer and cook until slightly thickened, 2-3 minutes. Stir in seafood, lemon zest and chives. 
  3. Divide the creamy seafood mixture evenly among the baking dishes, ensuring a balanced mix of seafood and sauce in each dish.
  4. Finally, mix crushed potato sticks, Parmesan cheese, and paprika in a bowl. Sprinkle crunchy mixture evenly over each casserole dish. Transfer sheet pan with casseroles into oven gently. Bake until lightly browned and bubbling, about 20 minutes. 
  5. Top your delicious seafood casserole with diced chives and serve with lemon wedges.


Most flaky white fish will work in this recipe, including cod, hake, turbot, haddock, snapper, ling cod and even tilapia.

  • Prep Time: 10
  • Cook Time: 40
  • Category: Easy Recipes
  • Method: Oven and Stove Top
  • Cuisine: American