Ina Garten Seafood Casserole Recipe

Ina Garten’s seafood casserole brings a warm, briny mix that always reminds me of East Coast kitchen smells on a cold evening. Mmm.

I give the seafood a quick sear first—it locks in the texture and keeps it from turning rubbery after baking.

The thing about this dish that works so well is how everything comes together in one pan without tasting muddled.

Panko with a drizzle of butter gives the top a golden crust—just scatter it across evenly for the best finish.

I skip pre-shredded cheese and grate it myself—it melts cleaner and doesn’t give off that waxy coating when baked.

A small pinch of cayenne in the cream mix adds just enough edge without overpowering the rest of the seafood!

How to Make Ina Garten’s Seafood Casserole

Ingredients

• 1 lb Shrimp (peeled and deveined)
• 1 lb Scallops
• 1/4 lb Lump Crabmeat
• 1 cup Leeks (chopped)
• 1 tbsp Garlic (minced)
• 1/2 cup White Wine
• 1 cup Heavy Cream
• Pinch of Saffron
• 1/4 cup Tomato Puree
• 3 tbsp Butter
• Salt and Pepper to taste
• 1/2 cup Gruyere Cheese (grated)
• 1/2 cup Panko Breadcrumbs

Step-by-Step Instructions

Step 1:

Preheat your oven to 375°F.

Prepare a baking dish by lightly greasing it with butter.

Step 2:

In a saucepan, combine the stock, cream, wine, tomato puree, and saffron.

Bring it to a simmer to let the flavors meld together.

Step 3:

Melt butter in a large skillet over medium heat.

Add the leeks and garlic, sautéing until softened.

Quickly toss in the shrimp and scallops, cooking for just a minute.

Step 4:

Place the seafood mixture evenly in the greased baking dish.

Gently pour the creamy sauce over the seafood and add the crabmeat.

Step 5:

Mix the Gruyere cheese and breadcrumbs together, then sprinkle evenly on top.

Bake for 25-30 minutes or until the topping is golden and bubbling.

Tips and Tricks for Making This Recipe

 

Choosing Seafood

Choose the freshest seafood you can obtain to guarantee flavor and texture are at their best in the finished dish.

Saffron Enhancement

Let the saffron steep in a small amount of warm water for a few minutes to intensify the flavor before adding to the sauce mixture.

Grating Cheese

Grate the Gruyere cheese finely to ensure it melts evenly on top and gives a nice crust.

Cooking Scallops

Be cautious when initially cooking scallops by searing them just enough so they stay tender as they finish cooking in the oven.

Adding Crabmeat

Always pick through the crabmeat to remove any stray shell pieces and keep the texture smooth and pleasing.

What to Serve with Ina Garten Seafood Casserole Recipe

Classic Garlic Bread

Garlic bread is always a great choice when it comes to pairing with seafood casserole dishes.

The buttery, garlicky flavors mix perfectly with the rich and creamy seafood casserole.

I suggest making your own garlic bread with fresh herbs and lots of minced garlic for maximum flavor.

Green Bean Almondine

Crisp green beans sautéed with almonds offer a wonderful contrast to the creamy textures of the casserole.

To make this, lightly steam your green beans and then toss them with toasted almonds and a bit of lemon zest.

It’s a simple yet elegant side that adds a nice crunch to the meal.

Citrus Arugula Salad

A citrus arugula salad brings a refreshing balance to the heavy notes of a seafood casserole.

You can dress fresh arugula with slices of orange, a splash of olive oil, and a handful of walnuts.

The citrus notes help cut through the richness, making every bite feel light and refreshing.

Roasted Sweet Potatoes

Slice sweet potatoes into rounds, season them with olive oil, salt, and a sprinkle of smoked paprika.

Roast them until they’re caramelized for a mix of sweet and savory flavors alongside your casserole.

Corn and Avocado Salsa

For something truly unique, try a corn and avocado salsa alongside your seafood casserole.

Combine fresh corn kernels, diced avocado, chopped cilantro, and a squeeze of lime juice.

This salsa brings a refreshing taste which pairs nicely with the aromas of the seafood dish.

Herb Focaccia

Another traditional choice to consider is a slice of hearty herb focaccia.

The soft, chewy texture of focaccia soaks up the sauce from the seafood casserole quite nicely.

Top it with fresh rosemary or thyme for an aromatic touch that complements your meal!

Variations and Substitutions

Seafood Choices

Mix up your seafood selection by including lobster, shrimp, or cod.

You can incorporate scallops for a more textured dish.

A combination of different seafood types might provide a balanced profile.

Dairy Alternatives

If you’re not keen on heavy cream, try using coconut milk for a lighter twist.

You can also experiment with a low-fat cream option.

Wine and Broth Adjustments

Swap out white wine with vermouth to add a different aroma.

Using clam juice instead of seafood stock offers added depth.

Veggies and Seasonings

Experiment with various vegetables like mushrooms or peas to enhance nutritional value.

For seasoning adjustments, use Pernod to add an anise-like flavor.

Cheese Options

Incorporate different types of cheese such as Gruyère or Parmesan for a unique taste.

Mixing cheeses can provide a new dimension to the gratin.

Don’t hesitate to tailor the recipe to your preferences.

Using substitutions can help you achieve the perfect balance of flavors.

How to Store Leftover Ina Garten Seafood Casserole

Refrigerator Storage

First, you’re going to want to keep leftovers fresh in the fridge.

Place the cooled casserole in an airtight container or cover the original dish tightly with foil or plastic wrap.

You can store it in the refrigerator for up to three days.

Freezer Storage

If you need to keep it for longer, freezing is a great option.

Make sure the casserole is completely cooled before wrapping it tightly in plastic wrap and foil.

This double-layer protection helps preserve the flavors when stored in the freezer for up to two months.

Thawing Tips

When you’re ready to enjoy it again, it’s best to thaw the casserole in the refrigerator overnight.

This slow thawing method helps maintain the casserole’s texture and flavor.

Avoid leaving it out on the counter or using warm water to ensure safety and quality.

Enjoy the delicious leftovers for another meal!

Common Mistakes to Avoid

Too Much Salt

When making Ina Garten’s seafood casserole, it’s easy to get carried away with the salt.

I recommend reducing the salt by at least a teaspoon to avoid overwhelming the flavors.

A little less salt can make a world of difference in the taste.

Overcooking the Seafood

It’s common to overcook the seafood, which can make it turn rubbery.

I suggest keeping a close eye on cooking times to keep everything tender.

Seize this opportunity to enjoy perfectly cooked, juicy seafood!

Not Using Fresh Ingredients

Fresh, high-quality seafood ingredients can significantly impact the final dish’s flavor.

It’s worth taking the time to source the best you can find from your local market or supplier.

With fresh ingredients, your casserole will shine with natural flavors!