Tasty Baked Cod In Coconut Lemon Cream Sauce Recipe

There’s something so comforting about a warm, bubbling seafood casserole coming out of the oven. With its creamy, golden top and perfectly cooked seafood tucked into every bite, this dish smells like the ocean and feels like a cozy hug on a chilly night.

I started making this casserole on Fridays during Lent, and it quickly became a year-round favorite. Not only is it incredibly easy to prepare, but it also feels indulgent without being fussy. Perfect for feeding a crowd, impressing guests, or simply enjoying a low-stress weeknight dinner, this casserole has earned a permanent spot in our recipe rotation.

Let me show you why you’ll be making this Easy Seafood Casserole over and over again.

Why You’ll Love This Easy Seafood Casserole

Get ready to fall in love with a dish that’s creamy, comforting, and loaded with flavor. This easy seafood casserole checks all the boxes for a perfect meal that’s both satisfying and simple to make.

First of all, it’s actually easy—like truly easy. No complicated techniques or fancy ingredients. You’ll be using frozen seafood, pantry staples, and a quick homemade sauce that comes together in minutes. Perfect for those nights when you want something impressive without the stress.

It’s also a fantastic way to stretch your seafood. A mix of shrimp, scallops, and imitation crab gives you the flavor of a seafood feast without the high price tag. Budget-friendly and still totally delicious.

The creamy sauce is out-of-this-world good. It’s rich and savory, with just enough seasoning to complement the delicate seafood. A sprinkle of shredded cheese and buttery breadcrumbs on top adds the perfect golden crunch.

Best of all, it’s super versatile. You can swap out seafood depending on what you have or what’s on sale, and even add in a few veggies like spinach or mushrooms for a twist. Make it your own every time.

If you’ve been craving a seafood dish that’s simple, hearty, and guaranteed to please a crowd, this is the one to try next.

Ingredients Notes

What makes this casserole shine is how the ingredients come together so effortlessly. Each one plays an important role in flavor and texture, so even with just a handful of basics, you end up with something truly special.

Frozen seafood mix is the heart of this dish. I like using a combination of cooked shrimp, scallops, and imitation crab meat for a balanced flavor and texture. You can often find frozen seafood medleys at the store, which saves prep time. Be sure to thaw and drain your seafood well so the casserole doesn’t get watery.

Cream of mushroom soup provides a rich, savory base for the sauce. It’s a shortcut that works perfectly here, offering creaminess and depth with zero effort. You can substitute with cream of celery or cream of shrimp soup if you prefer.

Sour cream adds a lovely tang and smoothness to the filling. It balances out the saltiness of the soup and adds that little something extra that keeps you coming back for more. If you want a slightly lighter version, you can swap in Greek yogurt.

Cheddar cheese, especially sharp cheddar, brings the melty, gooey magic to the top of the casserole. Just enough to give you that golden crust without overpowering the seafood flavor underneath.

Ritz crackers or seasoned breadcrumbs make the perfect topping. Mix them with melted butter before sprinkling on top to create that crisp, golden layer everyone fights over. It adds the ideal texture contrast to the creamy filling.

As for equipment, all you really need is a 9x13-inch baking dish and a mixing bowl. This recipe doesn’t require anything fancy—just mix, assemble, and bake.

How To Make This Easy Seafood Casserole

Making this seafood casserole couldn’t be simpler, and the payoff is absolutely worth it. Here's how to get it from kitchen to table without breaking a sweat.

Start by preheating your oven to 350°F. While that’s heating up, go ahead and thaw your seafood mix if it’s not already. You can do this by running it under cool water in a colander for a few minutes, then pat dry with paper towels to remove excess moisture.

In a large bowl, combine the cream of mushroom soup, sour cream, shredded cheese, and your drained seafood. Give everything a gentle mix so the seafood stays in nice chunks. At this point, you can also stir in a handful of thawed frozen peas or a bit of sautéed spinach if you want to add some greens.

Transfer the seafood mixture into a greased 9x13 baking dish, spreading it out evenly. This is your creamy, savory base layer. In a separate small bowl, combine crushed Ritz crackers (or breadcrumbs) with melted butter, then sprinkle that mixture evenly over the top of the casserole.

Pop the dish into the oven and bake uncovered for about 25–30 minutes, or until the top is golden brown and the filling is bubbly around the edges. You’ll know it’s ready when the aroma starts drifting through your kitchen and your stomach starts growling.

Let the casserole cool for about 5 minutes before serving. This helps everything set up just enough so each scoop holds together beautifully. Total time from start to finish is under 45 minutes—quick enough for a weeknight, special enough for a holiday.

Storage Options

Leftovers? You’re in luck—this seafood casserole holds up well and tastes just as good the next day. Store any remaining portions in an airtight container and refrigerate for up to 3 days.

If you want to freeze it, assemble the casserole up until the point of baking. Wrap the dish tightly in plastic wrap and then foil, and freeze for up to 2 months. When ready to eat, thaw overnight in the fridge and bake as directed, adding an extra 10 minutes or so to the cook time.

To reheat individual portions, a quick zap in the microwave works well. Cover the dish with a damp paper towel and heat in 30-second bursts until warmed through. For larger portions, reheating in a 300°F oven will help maintain that delicious crispy topping.

Variations and Substitutions

This recipe is endlessly flexible, which makes it great for using what you already have on hand—or catering to different dietary needs.

Not a fan of imitation crab? Swap it out for more shrimp or real lump crab meat if your budget allows. You could also use cooked white fish like cod or tilapia, flaked into bite-sized pieces.

If you want to skip the cream of mushroom soup, try making a quick homemade white sauce with butter, flour, milk, and seafood broth. It adds a little extra time but gives you full control over ingredients and flavor.

Looking to make it gluten-free? Use a gluten-free condensed soup and swap the Ritz crackers for a gluten-free breadcrumb topping. It’s just as delicious and still gets that perfect crispy finish.

Add-ins are totally fair game. Frozen peas, sautéed mushrooms, chopped spinach, or even diced red bell pepper all work beautifully in this dish. Just make sure any veggies are cooked and drained before adding to avoid excess moisture.

Feel free to make it your own. That’s the beauty of a casserole like this—easy to customize, hard to mess up, and always satisfying.

Print