Seafood Newburg Casserole

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“This is a recipe I found in one of the grocery store recipes booklets. It is very rich tasting and the sherry just gives it a great accent. Since I don't have easy access to fresh seafood, I used the canned crab and it was fine. Although I haven't tried it, I would feel comfortable using scallops or any shellfish to make this dish.”
1hr 55mins

Ingredients Nutrition


  1. In large bowl, combine shrimp, crabmeat and sherry. Mix gently to coat. Cover and refrigerate 1 hour to marinate.
  2. Preheat oven to 350. Spray 13 x 9 glass baking dish with nonstick cooking spray. Cook rice in water as directed on package.
  3. Meanwhile, melt 2 tbsp of the butter in large saucepan over medium heat. Add shallot and mushrooms; cook and stir 5 minutes or until tender.
  4. Reduce heat to medium-low. Add remaining 6 tablespoons butter; stir until melted. Lightly spoon flour into measuring cup; level off. Add flour, seasoned salt and pepper to mushroom mixture; mix well. Cook until bubbly. Gradually add half-and-half and milk, stirring constantly until mixture boils and thickens. Remove from heat.
  5. Add seafood mixture and cooked rice to mushroom sauce; stir gently to mix. Pour into sprayed baking dish. In small bowl combine topping ingredients; mix well. Sprinkle over top of casserole.
  6. Bake 30 to 35 minutes or until casserole is bubbly and crumb topping is golden brown. Let stand 5 minutes before serving.

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