Ree Drummond’s Seafood Casserole Recipe: Creamy Layers with a Buttery Crunch

This layered seafood casserole brings coastal flavors to your table with a creamy texture and golden topping. The combination of shrimp, crab, and white fish creates a rich, satisfying dish.

What makes this recipe stand out is the balance between the velvety sauce and buttery breadcrumb crust. It bakes to perfection, delivering restaurant-quality results at home.

Ingredients for Ree Drummond Seafood Casserole

Coastal flavors come together in this layered dish with creamy sauce and buttery crunch.

The seafood quality is paramount here. Fresh shrimp and lump crab meat yield the best texture—pasteurized works in a pinch. For the white fish, cod or haddock hold up well during baking. Source from a trusted seafood counter at Whole Foods or local fishmongers for optimal freshness. Ask for wild-caught when possible for superior flavor.

Short on crab? Shrimp or scallops can stretch the portion. No white fish? Firm tilapia or halibut works too. For a lighter sauce, substitute half-and-half for heavy cream. The wine is flexible—any dry white will do. Want extra richness? Add 2 oz cream cheese to the sauce. Skip the Old Bay? Use Cajun seasoning instead.

Assemble and bake immediately for best texture. Leftovers keep 2-3 days refrigerated. Reheat covered at 350°F until warmed through. Not freezer-friendly due to the creamy sauce. Always buy seafood the day you plan to cook for peak freshness.

Step-by-Step Instructions for Creamy Seafood Casserole with Buttery Crunch

Here is the method I use to create rich, velvety layers with a perfectly crisp topping.

Step 1: Prepare the Seafood and Aromatic Base

Begin by preheating your oven to 375°F. In a large skillet over medium heat, melt 2 tablespoons of the butter. Add the finely diced yellow onion, diced celery stalks, and minced garlic cloves, sautéing for 5-6 minutes until the vegetables soften and become translucent.

Stir in the 1 lb Shrimp, 0.5 lb Lump Crab Meat, and 0.75 lb White Fish Fillets (cut into chunks). Cook for 3-4 minutes until the shrimp turns pink and the fish begins to flake. Sprinkle with 1 tbsp Old Bay Seasoning, 1 tsp Salt, and 0.5 tsp Black Pepper, then deglaze with 0.25 cup Dry White Wine. Allow the liquid to reduce by half.

Step 2: Create the Creamy Cheese Sauce

In the same skillet, melt the remaining butter over medium heat. Whisk in the 0.25 cup All-Purpose Flour to form a roux, cooking for 1-2 minutes until it turns a light golden color. This step ensures your sauce will be smooth and lump-free.

Gradually pour in the 1.5 cups Whole Milk and 0.5 cup Heavy Cream, whisking constantly to prevent clumping. Bring to a gentle simmer and cook for 3-4 minutes until the sauce thickens enough to coat the back of a spoon. Stir in 1 cup of the Shredded Sharp Cheddar Cheese until fully melted and smooth.

Step 3: Layer and Assemble the Casserole

In a greased 9×13-inch baking dish, spread half of the seafood and vegetable mixture as the first layer. Pour half of the cheese sauce evenly over the top. Sprinkle 0.5 cup of the remaining Shredded Sharp Cheddar Cheese over the sauce.

Repeat with the remaining seafood mixture, cheese sauce, and the last 0.5 cup Shredded Sharp Cheddar Cheese. This layering technique ensures every bite is packed with flavor and creaminess.

Step 4: Add the Buttery Panko Topping and Bake

In a small bowl, toss the 1 cup Panko Breadcrumbs with 1 tablespoon of melted butter until evenly coated. Sprinkle this mixture over the top of the casserole, pressing down gently to adhere.

Bake in the preheated oven for 20-25 minutes until the top is golden brown and the edges are bubbling. For the final touch of perfection, broil for 1-2 minutes to ensure a crisp, buttery crust. Let it rest for 5 minutes before serving to allow the layers to set.

Storing and Reheating ree drummond seafood casserole

Refrigerator Storage

Let this creation cool completely before storing—about 2 hours at room temperature. Transfer to airtight containers and refrigerate at 40°F or below for up to 3 days. The flavors meld beautifully overnight. ❄️

Freezer Limitations

Honestly, I don’t recommend freezing this dish. The creamy sauce tends to separate when thawed, and the seafood texture suffers. If you must, freeze portions for up to 1 month in heavy-duty freezer bags.

Stovetop Reheating

This is my preferred method for leftovers. Warm in a skillet over low heat with 2 tbsp milk or cream to restore the velvety texture. Stir occasionally for 5-7 minutes until heated through.

Oven Reheating

For larger portions, cover with foil and bake at 350°F for 15-20 minutes. Uncover the last 5 minutes to crisp the topping. Check that the internal temperature reaches 165°F. 🔥

Microwave Option

For quick meals, microwave individual servings on 50% power in 1-minute intervals, stirring between each. Add a splash of milk to prevent drying out. This works best for same-day leftovers.

Frequently Asked Questions