I never thought a seafood casserole could be simple until my neighbor shared this recipe with me. Growing up, my mom only made casseroles with canned tuna, and they were always a bit dry and boring. When I tried making fancier seafood dishes, they usually ended up overcooked or just not quite right.
That’s because I was making things too complicated—trying to cook everything separately and using too many ingredients. This seafood casserole, though, is different.
It’s straightforward, comes together in one dish, and even my kids, who usually turn their noses up at seafood, ask for seconds. For busy parents who want to get dinner on the table without any fuss, this recipe is a game-changer.
Why You’ll Love This Seafood Casserole
- Restaurant-quality meal – This seafood casserole brings the taste of an upscale seafood restaurant right to your dinner table, featuring a mix of tender flounder, shrimp, scallops, and lump crabmeat.
- Quick preparation – Ready in just 60 minutes, this dish is perfect for when you want something special but don’t want to spend hours in the kitchen.
- Rich and creamy – The combination of butter, heavy cream, and seasoned stock creates a velvety sauce that perfectly complements the delicate seafood.
- Low-carb friendly – With no pasta or breadcrumbs, this casserole fits perfectly into a low-carb or keto eating plan while still feeling indulgent.
- Simple ingredients – Despite its fancy appearance, this recipe uses straightforward ingredients you can find at most grocery stores.
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