18 Creamy Fish Casserole Recipes for Comforting Dinners

Mmm… there’s nothing quite like a creamy fish casserole to warm you up on a chilly evening. Whether you’re craving classic comfort food or looking for a quick, satisfying dinner solution, these 18 recipes have you covered. From traditional tuna bakes to elegant seafood creations, get ready to discover your new family favorite that’ll have everyone asking for seconds!

Classic Tuna Noodle Casserole with Cheese

Just thinking about tuna noodle casserole takes me back to rainy afternoons at my grandma’s house—the ultimate comfort food that always hit the spot. Over the years, I’ve tweaked her classic recipe to include a cheesy twist that makes it extra creamy, and now it’s my go-to dish for busy weeknights when I need something satisfying without the fuss. Honestly, I love how forgiving this recipe is; even when I’m rushing, it turns out delicious every single time.

Ingredients

– For the pasta and base: 8 ounces egg noodles, 1 tablespoon olive oil
– For the sauce: 2 tablespoons unsalted butter, 1 small yellow onion (finely chopped), 2 cloves garlic (minced), 1/4 cup all-purpose flour, 2 cups whole milk, 1 cup chicken broth, 1/2 teaspoon salt, 1/4 teaspoon black pepper
– For the tuna and mix-ins: 2 cans (5 ounces each) tuna in water (drained), 1 cup frozen peas, 1/2 cup shredded cheddar cheese
– For the topping: 1/2 cup panko breadcrumbs, 1/4 cup grated Parmesan cheese, 1 tablespoon melted butter

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking later.
2. Bring a large pot of salted water to a rolling boil over high heat.
3. Add 8 ounces of egg noodles to the boiling water and cook for 6-8 minutes, stirring occasionally, until al dente (tender but firm).
4. Drain the noodles thoroughly in a colander and toss them with 1 tablespoon of olive oil to prevent sticking.
5. Melt 2 tablespoons of unsalted butter in a large skillet over medium heat.
6. Sauté 1 small finely chopped yellow onion in the butter for 4-5 minutes, until it turns translucent and soft.
7. Stir in 2 minced garlic cloves and cook for 1 minute, just until fragrant to avoid burning.
8. Sprinkle 1/4 cup of all-purpose flour over the onion mixture and whisk continuously for 1-2 minutes to form a smooth roux and cook out the raw flour taste.
9. Gradually pour in 2 cups of whole milk while whisking constantly to prevent lumps from forming.
10. Add 1 cup of chicken broth, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, and bring the sauce to a simmer over medium heat.
11. Cook the sauce for 3-5 minutes, stirring often, until it thickens enough to coat the back of a spoon.
12. Remove the skillet from the heat and stir in 1/2 cup of shredded cheddar cheese until melted and smooth.
13. Gently fold in the drained egg noodles, 2 cans of drained tuna, and 1 cup of frozen peas until evenly combined.
14. Transfer the mixture to a greased 9×13-inch baking dish and spread it into an even layer.
15. In a small bowl, mix 1/2 cup panko breadcrumbs, 1/4 cup grated Parmesan cheese, and 1 tablespoon of melted butter until the breadcrumbs are lightly coated.
16. Sprinkle the breadcrumb mixture evenly over the casserole for a crispy topping.
17. Bake the casserole in the preheated oven at 375°F (190°C) for 20-25 minutes, until the top is golden brown and the edges are bubbly.
18. Let the casserole rest for 5 minutes after baking to set up for easier serving.

Oh, the creamy sauce clings to every noodle, while the crispy panko topping adds a delightful crunch that contrasts beautifully. For a fun twist, I sometimes serve it with a side of steamed broccoli or top it with extra cheese for the kids—it’s so versatile and always brings everyone to the table smiling.

Salmon and Spinach Casserole with Creamy Dill Sauce

My family used to think casseroles were boring weeknight dinners until I discovered this salmon and spinach version that changed everything. Making this dish always reminds me of that rainy Sunday when I first experimented with dill from my garden, and now it’s become our go-to comfort food that even my picky eaters devour.

Ingredients

For the casserole base:
– 1.5 lbs fresh salmon fillets, skin removed
– 10 oz fresh spinach
– 1 medium yellow onion, diced
– 2 tbsp olive oil
– 1 tsp salt
– ½ tsp black pepper

For the creamy dill sauce:
– 1 cup heavy cream
– ½ cup grated Parmesan cheese
– ¼ cup fresh dill, chopped
– 2 tbsp lemon juice
– 1 tsp garlic powder

For topping:
– 1 cup panko breadcrumbs
– 2 tbsp melted butter

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with cooking spray.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat for 1 minute until shimmering.
3. Add diced onion and cook for 4-5 minutes until translucent and fragrant.
4. Add fresh spinach to the skillet and cook for 2-3 minutes until completely wilted, stirring constantly.
5. Transfer the spinach and onion mixture to the prepared baking dish, spreading it evenly across the bottom.
6. Cut salmon fillets into 2-inch chunks and arrange them over the spinach layer in a single layer.
7. Sprinkle 1 tsp salt and ½ tsp black pepper evenly over the salmon pieces.
8. In a medium bowl, whisk together 1 cup heavy cream, ½ cup Parmesan cheese, ¼ cup fresh dill, 2 tbsp lemon juice, and 1 tsp garlic powder until well combined.
9. Pour the creamy dill sauce evenly over the salmon and spinach layers.
10. In a small bowl, mix 1 cup panko breadcrumbs with 2 tbsp melted butter until the breadcrumbs are evenly coated.
11. Sprinkle the buttered breadcrumbs evenly over the entire casserole surface.
12. Bake at 375°F for 25-30 minutes until the sauce is bubbling around the edges and the breadcrumbs are golden brown.
13. Insert an instant-read thermometer into the thickest piece of salmon to verify it has reached 145°F internally.
14. Remove the casserole from the oven and let it rest for 5 minutes before serving.

Just out of the oven, this casserole has the most wonderful contrast between the flaky salmon and creamy sauce that soaks into every bite. The crispy panko topping adds the perfect crunch against the tender vegetables, while the fresh dill brightens up the rich cream sauce beautifully. I love serving it over egg noodles or with crusty bread to soak up every last drop of that incredible sauce.

Cod and Potato Casserole with Garlic Butter

During those busy weeknights when I’m craving something comforting yet easy to throw together, this cod and potato casserole has become my go-to. I first discovered this dish when trying to use up some leftover potatoes and frozen cod fillets, and now it’s a regular in our dinner rotation. There’s something magical about how the garlic butter soaks into every layer, making even the simplest ingredients feel special.

Ingredients

• For the base layer:
  • 2 large russet potatoes, peeled and thinly sliced (1/8-inch thick)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
• For the fish layer:
  • 1.5 pounds cod fillets, cut into 2-inch pieces
  • 1 tablespoon olive oil
• For the garlic butter sauce:
  • 1/2 cup unsalted butter, melted
  • 4 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • 1/4 teaspoon paprika

Instructions

1. Preheat your oven to 375°F.
2. Grease a 9×13-inch baking dish with 1 tablespoon of olive oil.
3. Arrange the potato slices in a single layer on the bottom of the baking dish.
4. Sprinkle 1/2 teaspoon of salt and 1/4 teaspoon of black pepper evenly over the potatoes.
5. Place the cod pieces in a single layer on top of the seasoned potatoes.
6. Sprinkle the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper over the cod.
7. Combine the melted butter, minced garlic, chopped parsley, and paprika in a small bowl.
8. Pour the garlic butter mixture evenly over the cod and potatoes.
9. Cover the baking dish tightly with aluminum foil.
10. Bake at 375°F for 30 minutes.
11. Remove the foil and continue baking for another 15 minutes, or until the potatoes are fork-tender and the cod flakes easily with a fork.
12. Let the casserole rest for 5 minutes before serving.

Buttery and tender, this casserole delivers flakes of cod that melt in your mouth alongside potatoes that have soaked up all that garlicky goodness. I love serving it straight from the baking dish with a simple green salad to cut through the richness, or sometimes I’ll top it with extra fresh parsley for a pop of color. The crispy edges of the potatoes against the moist fish create the perfect textural contrast that keeps everyone coming back for seconds.

Mediterranean Fish Casserole with Tomatoes and Olives

Very few dishes transport me to sunny Mediterranean shores quite like this comforting fish casserole. I first discovered this recipe during a rainy Seattle autumn when I was craving sunshine flavors, and now it’s my go-to for impressing dinner guests with minimal fuss. Nothing beats coming home to the aroma of tomatoes, olives, and herbs filling the kitchen.

Ingredients

For the base:

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 28 oz canned crushed tomatoes
• 1 cup pitted Kalamata olives
• 1 tbsp dried oregano
• 1 tsp red pepper flakes

For the fish:

• 1.5 lbs firm white fish fillets (cod or halibut), cut into 2-inch pieces
• 1/2 cup fresh parsley, chopped
• 1 lemon, thinly sliced

Instructions

1. Preheat your oven to 375°F.
2. Heat 2 tbsp olive oil in a large oven-safe skillet over medium heat.
3. Add 1 diced yellow onion and cook for 5 minutes until translucent.
4. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
5. Pour in 28 oz canned crushed tomatoes, stirring to combine.
6. Add 1 cup pitted Kalamata olives, 1 tbsp dried oregano, and 1 tsp red pepper flakes.
7. Simmer the sauce for 10 minutes until slightly thickened.
8. Season 1.5 lbs fish pieces with salt and arrange them evenly in the sauce.
9. Top with thin lemon slices, covering the fish completely.
10. Transfer the skillet to the preheated oven and bake for 20 minutes.
11. Check that the fish flakes easily with a fork and is opaque throughout.
12. Remove from oven and sprinkle with 1/2 cup fresh parsley.

Now the magic happens when you break through that tender fish into the vibrant tomato-olive sauce beneath. I love serving this directly from the skillet with crusty bread for soaking up every last bit of the flavorful juices, creating an interactive dining experience that always gets compliments.

Cheesy Crab and Shrimp Casserole

Very few dishes transport me back to my grandmother’s coastal kitchen quite like this cheesy seafood masterpiece. I remember her pulling it bubbling from the oven every holiday, filling the entire house with that irresistible aroma that had us kids hovering by the stove. It’s become my go-to comfort food for chilly evenings when I want something both elegant and deeply satisfying.

Ingredients

For the seafood base:
– 1 lb lump crab meat
– 1 lb raw shrimp, peeled and deveined
– 2 tbsp olive oil
For the creamy sauce:
– 4 tbsp unsalted butter
– 1/4 cup all-purpose flour
– 2 cups whole milk
– 1 cup heavy cream
– 1 tsp paprika
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 1/4 tsp cayenne pepper
For assembly and topping:
– 8 oz sharp cheddar cheese, shredded
– 4 oz Monterey Jack cheese, shredded
– 1 cup panko breadcrumbs
– 2 tbsp melted butter
– 2 tbsp fresh parsley, chopped

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with butter or cooking spray.
2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
3. Add the raw shrimp in a single layer and cook for 2 minutes per side until pink and opaque.
4. Transfer the cooked shrimp to a cutting board and chop into bite-sized pieces.
5. In the same skillet, melt 4 tablespoons of butter over medium heat until foamy.
6. Whisk in 1/4 cup of flour and cook for 1 minute until golden to make a roux.
7. Gradually pour in 2 cups of whole milk while whisking constantly to prevent lumps.
8. Add 1 cup of heavy cream and continue whisking until the sauce thickens, about 3-4 minutes.
9. Stir in 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/4 teaspoon cayenne pepper.
10. Remove the sauce from heat and fold in the lump crab meat and chopped shrimp.
11. Transfer the seafood mixture to the prepared baking dish and spread evenly.
12. Combine 8 ounces of shredded cheddar and 4 ounces of Monterey Jack cheese in a bowl.
13. Sprinkle the cheese mixture evenly over the seafood base.
14. Mix 1 cup of panko breadcrumbs with 2 tablespoons of melted butter until coated.
15. Sprinkle the buttered breadcrumbs over the cheese layer.
16. Bake at 375°F for 25-30 minutes until the top is golden brown and the casserole is bubbling.
17. Remove from oven and let rest for 5 minutes before serving.
18. Garnish with 2 tablespoons of fresh chopped parsley.

Unbelievably creamy and packed with sweet seafood flavor, this casserole develops the most satisfying crispy golden crust that contrasts beautifully with the tender interior. The combination of sharp cheddar and Monterey Jack creates those perfect cheese pulls we all love, while the panko topping adds wonderful texture. I love serving this straight from the baking dish with crusty bread for dipping into the cheesy sauce, or over rice to soak up every last bit of that luxurious cream base.

Smoked Haddock and Leek Casserole

Perfect for those chilly evenings when you want something comforting but not too heavy, this smoked haddock and leek casserole has become my go-to weeknight dinner. I first discovered this dish during a rainy weekend visit to Maine, where the local fishmonger convinced me to try smoked haddock instead of my usual salmon, and now I’m hooked on its delicate smoky flavor paired with sweet leeks.

Ingredients

For the Base

• 1 lb smoked haddock fillets, skin removed
• 2 large leeks, white and light green parts only
• 2 tbsp unsalted butter
• 3 cloves garlic, minced

For the Sauce

• 2 cups whole milk
• 1/4 cup all-purpose flour
• 1 cup shredded sharp cheddar cheese
• 1 tsp Dijon mustard
• 1/2 tsp smoked paprika

For the Topping

• 1 cup panko breadcrumbs
• 2 tbsp melted butter
• 2 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. Slice the leeks lengthwise and rinse thoroughly under cold running water to remove any dirt trapped between the layers.
3. Chop the cleaned leeks into 1/2-inch pieces.
4. Melt 2 tablespoons of butter in a large skillet over medium heat.
5. Add the chopped leeks and cook for 8-10 minutes until they become soft and translucent, stirring occasionally.
6. Add the minced garlic and cook for 1 minute until fragrant.
7. Sprinkle 1/4 cup flour over the leek mixture and cook for 2 minutes while stirring constantly to form a roux.
8. Gradually whisk in 2 cups of whole milk until the sauce becomes smooth and begins to thicken.
9. Stir in 1 teaspoon Dijon mustard and 1/2 teaspoon smoked paprika.
10. Remove the skillet from heat and fold in 1 cup shredded cheddar cheese until melted.
11. Cut the smoked haddock into 2-inch chunks and arrange them evenly in the prepared baking dish.
12. Pour the cheese sauce over the haddock, ensuring all pieces are covered.
13. In a small bowl, combine 1 cup panko breadcrumbs, 2 tablespoons melted butter, and 2 tablespoons chopped parsley.
14. Sprinkle the breadcrumb mixture evenly over the casserole.
15. Bake for 25-30 minutes until the topping is golden brown and the sauce is bubbling around the edges.
16. Let the casserole rest for 5 minutes before serving to allow the sauce to thicken slightly.

Creamy and comforting, this casserole delivers the perfect balance between the smoky fish and sweet leeks, with that crispy panko topping adding wonderful texture contrast. I love serving it over buttery mashed potatoes or with crusty bread to soak up every bit of that cheesy sauce, and it reheats beautifully for lunch the next day too.

Spicy Cajun Fish Casserole with Bell Peppers

Getting dinner on the table during busy weeknights used to be such a struggle for me until I discovered this incredible one-dish wonder that’s become my go-to comfort meal. Growing up in Louisiana, I learned early that bold flavors don’t have to mean complicated cooking, and this casserole is proof—it’s my little kitchen secret for turning simple ingredients into something truly special.

Ingredients

For the fish and vegetables:
– 1.5 lbs firm white fish fillets (like cod or tilapia), cut into 1-inch cubes
– 2 tbsp olive oil
– 1 large yellow onion, diced
– 1 red bell pepper, sliced into thin strips
– 1 green bell pepper, sliced into thin strips
– 3 cloves garlic, minced

For the seasoning and sauce:
– 2 tbsp Cajun seasoning blend
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper
– 1 can (14.5 oz) diced tomatoes, undrained
– 1 cup chicken broth
– 1 tbsp Worcestershire sauce

For topping:
– 1 cup panko breadcrumbs
– 1/2 cup grated Parmesan cheese
– 2 tbsp melted butter

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish with cooking spray.
2. Pat the fish cubes completely dry with paper towels—this helps them sear properly instead of steaming.
3. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Add the diced onion and cook for 4 minutes, stirring occasionally, until translucent.
5. Add the bell pepper strips and cook for another 5 minutes until they begin to soften.
6. Stir in the minced garlic and cook for 1 minute until fragrant.
7. Sprinkle the Cajun seasoning, smoked paprika, and cayenne pepper over the vegetables, stirring to coat evenly.
8. Pour in the diced tomatoes with their juices, chicken broth, and Worcestershire sauce.
9. Bring the mixture to a gentle boil, then reduce heat and simmer for 8 minutes to let flavors meld.
10. Gently fold in the fish cubes, being careful not to break them apart.
11. Transfer the entire mixture to your prepared baking dish, spreading it evenly.
12. In a small bowl, combine panko breadcrumbs, Parmesan cheese, and melted butter until the crumbs are evenly coated.
13. Sprinkle the breadcrumb mixture evenly over the casserole surface.
14. Bake uncovered for 25 minutes until the topping is golden brown and the sauce is bubbling around the edges.
15. Let the casserole rest for 5 minutes before serving—this allows the sauce to thicken slightly.

Something magical happens when that crispy, buttery topping meets the tender fish and vibrant peppers in their spicy tomato bath. Serve this beauty straight from the oven with crusty bread for dipping into the incredible sauce, or spoon it over creamy polenta for the ultimate comfort food experience—either way, be prepared for requests for seconds!

Lemon Garlic Tilapia Casserole with Breadcrumbs

Yesterday, I was craving something comforting but light, and this lemon garlic tilapia casserole came to mind—it’s my go-to when I want a fuss-free dinner that still feels special. I love how the breadcrumbs add that perfect crunch against the tender fish, and it always reminds me of cozy family dinners at my aunt’s house where she’d whip up similar dishes with whatever was in the fridge.

Ingredients

For the fish base:
– 1.5 lbs tilapia fillets
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper

For the lemon garlic sauce:
– 3 cloves garlic, minced
– 1/4 cup fresh lemon juice
– 1/2 cup chicken broth
– 2 tbsp unsalted butter

For the breadcrumb topping:
– 1 cup panko breadcrumbs
– 1/4 cup grated Parmesan cheese
– 2 tbsp chopped fresh parsley
– 2 tbsp melted butter

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with olive oil.
2. Pat the tilapia fillets dry with paper towels to remove excess moisture, which helps them cook evenly without steaming.
3. Arrange the tilapia fillets in a single layer in the prepared baking dish.
4. Drizzle 2 tablespoons of olive oil evenly over the tilapia fillets.
5. Season the fillets with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
6. In a small saucepan over medium heat, melt 2 tablespoons of unsalted butter.
7. Add 3 cloves of minced garlic to the saucepan and cook for 1 minute until fragrant but not browned.
8. Pour in 1/4 cup of fresh lemon juice and 1/2 cup of chicken broth, stirring to combine.
9. Bring the sauce to a simmer and cook for 2 minutes to allow the flavors to meld.
10. Pour the lemon garlic sauce evenly over the tilapia fillets in the baking dish.
11. In a medium bowl, combine 1 cup of panko breadcrumbs, 1/4 cup of grated Parmesan cheese, and 2 tablespoons of chopped fresh parsley.
12. Drizzle 2 tablespoons of melted butter over the breadcrumb mixture and toss until evenly coated.
13. Sprinkle the breadcrumb mixture evenly over the tilapia and sauce in the baking dish.
14. Bake uncovered in the preheated oven for 20-25 minutes, until the tilapia flakes easily with a fork and the breadcrumbs are golden brown.
15. Let the casserole rest for 5 minutes before serving to allow the sauce to thicken slightly.

Unbelievably, this casserole delivers a wonderful contrast of textures—the tilapia stays moist and flaky beneath that crispy, golden crust. The lemon garlic sauce soaks into the fish just enough to keep it flavorful without making it soggy. I love serving it over a bed of quinoa with steamed asparagus on the side for a complete meal that always impresses guests.

Seafood Mac and Cheese Casserole

Unbelievably creamy and packed with ocean flavor, this seafood mac and cheese casserole has become my go-to comfort food for family gatherings—it’s the dish my cousins always request, and I love how the briny seafood pairs with that rich, cheesy sauce. Using a mix of shrimp and crab keeps it affordable while feeling indulgent, and baking it until golden gives it that cozy, bubbly finish we all crave.

Ingredients

• For the pasta and seafood:
  • 8 ounces elbow macaroni
  • 1/2 pound raw medium shrimp, peeled and deveined
  • 1/2 cup lump crab meat
• For the cheese sauce:
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk, warmed
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
• For the topping:
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons melted butter

Instructions

1. Preheat your oven to 375°F and grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a rolling boil and cook the elbow macaroni for 8 minutes, stirring occasionally, until al dente.
3. Drain the macaroni in a colander and rinse briefly with cool water to stop the cooking process—this helps prevent mushiness.
4. Pat the raw shrimp dry with paper towels and chop into 1/2-inch pieces.
5. In a medium saucepan, melt 3 tablespoons of unsalted butter over medium heat.
6. Whisk in 3 tablespoons of all-purpose flour and cook for 1 minute, stirring constantly, until the mixture is bubbly and pale golden.
7. Gradually pour in 2 cups of warmed whole milk, whisking continuously to avoid lumps, and simmer for 3–4 minutes until the sauce thickens enough to coat the back of a spoon.
8. Remove the saucepan from heat and stir in 1 cup of shredded sharp cheddar, 1/2 cup of grated Parmesan, 1/2 teaspoon of garlic powder, and 1/4 teaspoon of paprika until the cheese is fully melted.
9. Gently fold the cooked macaroni, chopped shrimp, and 1/2 cup of lump crab meat into the cheese sauce.
10. Transfer the mixture to the greased baking dish and spread it evenly.
11. In a small bowl, combine 1/2 cup of panko breadcrumbs with 2 tablespoons of melted butter until the crumbs are evenly coated.
12. Sprinkle the buttered panko topping evenly over the casserole.
13. Bake at 375°F for 20–25 minutes, or until the topping is golden brown and the edges are bubbling.
14. Let the casserole rest for 5 minutes before serving to allow the sauce to set slightly.

Outrageously creamy with tender shrimp and sweet crab in every bite, this casserole boasts a satisfying contrast between the crispy panko crust and the velvety cheese sauce. I love serving it straight from the oven with a simple green salad to balance the richness, or topping individual portions with extra fresh parsley for a pop of color.

Baked Cod and Rice Casserole with Herbs

Every time I make this cozy casserole, it reminds me of those chilly evenings when all you want is a comforting meal that comes together with minimal fuss. I first discovered this combination when I had some leftover rice and fresh cod fillets that needed using up—now it’s a regular in our dinner rotation, especially when I’m craving something hearty but healthy.

Ingredients

For the rice base:
– 1 cup long-grain white rice
– 2 cups chicken broth
– 1 tablespoon olive oil

For the cod and seasoning:
– 1.5 pounds cod fillets, cut into 2-inch pieces
– 1 teaspoon dried thyme
– 1 teaspoon dried parsley
– 1/2 teaspoon garlic powder
– 1/2 teaspoon onion powder
– 1/4 teaspoon black pepper
– 1/2 teaspoon salt

For the topping:
– 1/2 cup panko breadcrumbs
– 2 tablespoons melted butter
– 1 tablespoon chopped fresh parsley

Instructions

1. Preheat your oven to 375°F.
2. Rinse 1 cup of long-grain white rice under cold water until the water runs clear.
3. Combine the rinsed rice, 2 cups chicken broth, and 1 tablespoon olive oil in a 9×13 inch baking dish.
4. Cover the baking dish tightly with aluminum foil and bake for 20 minutes.
5. Remove the baking dish from the oven and carefully remove the foil.
6. Arrange 1.5 pounds of cod pieces evenly over the partially cooked rice.
7. Sprinkle 1 teaspoon dried thyme, 1 teaspoon dried parsley, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon black pepper, and 1/2 teaspoon salt evenly over the cod.
8. In a small bowl, mix 1/2 cup panko breadcrumbs, 2 tablespoons melted butter, and 1 tablespoon chopped fresh parsley.
9. Sprinkle the breadcrumb mixture evenly over the seasoned cod.
10. Return the uncovered baking dish to the oven and bake for 15-18 minutes, until the cod flakes easily with a fork and the breadcrumbs are golden brown.
11. Remove from the oven and let rest for 5 minutes before serving.

What I love most about this finished dish is how the cod becomes incredibly tender while the rice absorbs all the herbal flavors from the fish. The panko topping adds a delightful crunch that contrasts beautifully with the soft textures beneath. Try serving it with a simple green salad or roasted vegetables for a complete meal that feels both elegant and completely approachable.

Creamy Salmon and Broccoli Casserole

Nothing says cozy comfort food quite like a creamy casserole, and this salmon version has become my go-to weeknight dinner. I first made this when my sister visited last fall, and now it’s the dish everyone requests when they come over. There’s something magical about how the flavors meld together in the oven.

Ingredients

• For the base:
  • 1 lb fresh salmon fillets, skin removed
  • 4 cups fresh broccoli florets
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
• For the creamy sauce:
  • 2 cups heavy cream
  • 1 cup chicken broth
  • 1/2 cup grated Parmesan cheese
  • 1 tbsp lemon juice
  • 1 tsp dried dill
  • 1/2 tsp black pepper
  • 1/2 tsp salt
• For the topping:
  • 1 cup panko breadcrumbs
  • 2 tbsp melted butter
  • 1/4 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with cooking spray.
2. Cut the salmon into 1-inch cubes and arrange them evenly across the bottom of the prepared baking dish.
3. Spread the broccoli florets and diced onion over the salmon pieces in an even layer.
4. Sprinkle the minced garlic evenly over the broccoli and onion mixture.
5. In a medium saucepan, combine the heavy cream and chicken broth over medium heat.
6. Heat the cream mixture until small bubbles form around the edges, about 4-5 minutes, stirring occasionally.
7. Whisk in the Parmesan cheese until the sauce becomes smooth and slightly thickened.
8. Stir in the lemon juice, dried dill, black pepper, and salt until well combined.
9. Pour the creamy sauce evenly over the salmon and broccoli in the baking dish.
10. In a small bowl, mix the panko breadcrumbs with melted butter until all crumbs are moistened.
11. Sprinkle the buttered breadcrumbs evenly over the casserole surface.
12. Top with shredded mozzarella cheese, covering the breadcrumb layer completely.
13. Bake for 25-30 minutes until the top is golden brown and the sauce is bubbling vigorously around the edges.
14. Let the casserole rest for 5 minutes before serving to allow the sauce to thicken slightly.

Velvety cream sauce coats every flake of tender salmon while the broccoli maintains just enough crunch to contrast the soft textures. The crispy panko topping adds wonderful texture against the creamy interior. For a beautiful presentation, I sometimes serve individual portions in small cast iron skillets with a lemon wedge on the side.

Thai Coconut Fish Casserole with Jasmine Rice

Zesty aromas of coconut and lemongrass always transport me back to that tiny Bangkok street food stall where I first fell in love with Thai flavors. Today I’m sharing my cozy casserole version that brings those tropical vibes right to your weeknight dinner table – it’s become my go-to comfort food when I’m craving something warm and fragrant but don’t want to spend hours in the kitchen.

Ingredients

For the rice base

– 1 cup jasmine rice
– 1 ½ cups water
– ½ teaspoon salt

For the fish and sauce

– 1 ½ pounds white fish fillets (cod or tilapia), cut into 2-inch pieces
– 1 (13.5 oz) can coconut milk
– 2 tablespoons fish sauce
– 1 tablespoon brown sugar
– 1 tablespoon lime juice
– 2 teaspoons red curry paste
– 1 red bell pepper, thinly sliced
– ¼ cup fresh basil leaves

Instructions

1. Preheat your oven to 375°F. 2. Rinse 1 cup jasmine rice under cold water until the water runs clear. 3. Combine the rinsed rice, 1 ½ cups water, and ½ teaspoon salt in a 9×13 inch baking dish. 4. Arrange 1 ½ pounds white fish pieces evenly over the rice mixture. 5. In a medium bowl, whisk together 1 can coconut milk, 2 tablespoons fish sauce, 1 tablespoon brown sugar, 1 tablespoon lime juice, and 2 teaspoons red curry paste until smooth. 6. Pour the coconut sauce mixture evenly over the fish and rice. 7. Scatter 1 sliced red bell pepper over the top. 8. Cover the baking dish tightly with aluminum foil. 9. Bake at 375°F for 30 minutes – the rice should be tender and have absorbed most of the liquid. 10. Remove the foil and bake for another 5 minutes to slightly thicken the sauce. 11. Remove from oven and let rest for 5 minutes. 12. Stir in ¼ cup fresh basil leaves just before serving. My pro tip: don’t skip rinsing the rice – it removes excess starch for fluffier results. Also, letting the casserole rest after baking allows the rice to absorb any remaining liquid perfectly. Finally, adding the basil at the end preserves its bright flavor and vibrant color. Marvelously tender fish flakes apart at the touch of a fork while the jasmine rice soaks up every bit of that creamy coconut curry sauce. The bell peppers add a satisfying crunch against the silky texture, and I love serving this family-style right from the baking dish with extra lime wedges for squeezing over individual portions.

Parmesan Crusted Halibut Casserole

Last week, I found myself staring at some beautiful halibut fillets at the market and remembered how my grandmother used to make the most incredible baked fish dishes. I decided to create a comforting casserole version with a crispy Parmesan crust that’s become my new go-to for easy weeknight dinners that still feel special.

Ingredients

For the casserole base:
– 1.5 lbs halibut fillets, cut into 1-inch chunks
– 2 cups heavy cream
– 1 cup chicken broth
– 1 yellow onion, finely diced
– 3 cloves garlic, minced
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper

For the Parmesan crust:
– 1 cup grated Parmesan cheese
– 1/2 cup panko breadcrumbs
– 2 tbsp melted butter
– 1 tsp dried parsley

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with cooking spray.
2. Heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering.
3. Add the diced onion and cook for 5-7 minutes until translucent and slightly golden.
4. Stir in the minced garlic and cook for 1 minute until fragrant.
5. Pour in 1 cup of chicken broth and 2 cups of heavy cream, then bring to a gentle simmer.
6. Season the mixture with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
7. Arrange the halibut chunks evenly in the prepared baking dish.
8. Pour the cream sauce over the fish, making sure all pieces are covered.
9. In a small bowl, combine 1 cup of grated Parmesan, 1/2 cup panko breadcrumbs, 2 tablespoons melted butter, and 1 teaspoon dried parsley.
10. Sprinkle the Parmesan mixture evenly over the casserole.
11. Bake at 375°F for 25-30 minutes until the crust is golden brown and the sauce is bubbling around the edges.
12. Let the casserole rest for 5 minutes before serving to allow the sauce to thicken slightly.

Getting that first bite with the crispy, cheesy crust giving way to the tender halibut is pure comfort food magic. The creamy sauce soaks beautifully into rice or crusty bread, and I love serving it with roasted asparagus for a complete meal that always impresses dinner guests.

Easy Tuna and Cornbread Casserole

Whew, after a long day of recipe testing and chasing my toddler around the kitchen, this tuna and cornbread casserole has become my go-to comfort food—it’s the kind of dish that feels like a warm hug and comes together with pantry staples I always have on hand.

Ingredients

For the tuna mixture:
– 2 (5 oz) cans tuna in water, drained
– 1 (10.5 oz) can cream of mushroom soup
– 1 cup frozen corn, thawed
– 1/2 cup milk
– 1/4 cup finely chopped onion
– 1 tbsp olive oil
– 1/2 tsp garlic powder
– 1/4 tsp black pepper

For the cornbread topping:
– 1 (8.5 oz) box cornbread mix
– 1/3 cup milk
– 1 large egg
– 2 tbsp melted butter

Instructions

1. Preheat your oven to 375°F and lightly grease an 8×8 inch baking dish.
2. Heat 1 tbsp olive oil in a skillet over medium heat for 1 minute until shimmering.
3. Add 1/4 cup finely chopped onion and cook for 3-4 minutes until translucent and fragrant.
4. In a large bowl, combine the cooked onions, 2 drained tuna cans, 1 can cream of mushroom soup, 1 cup thawed corn, 1/2 cup milk, 1/2 tsp garlic powder, and 1/4 tsp black pepper.
5. Stir the tuna mixture until fully combined and no white streaks of soup remain.
6. Spread the tuna mixture evenly into the prepared baking dish using a spatula.
7. In a separate medium bowl, whisk together 1 cornbread mix package, 1/3 cup milk, 1 large egg, and 2 tbsp melted butter until just combined (tip: don’t overmix—a few lumps are okay for tender cornbread).
8. Pour the cornbread batter over the tuna layer and spread gently to cover completely.
9. Bake at 375°F for 25-30 minutes until the cornbread topping is golden brown and a toothpick inserted into the center comes out clean (tip: rotate the dish halfway through baking for even browning).
10. Remove from oven and let rest for 5 minutes before serving (tip: this allows the layers to set for cleaner slices).

The golden cornbread topping bakes up slightly crisp while staying moist inside, creating a wonderful contrast with the creamy, savory tuna filling beneath—I love serving scoops alongside a simple green salad for a complete meal that always satisfies.

Fisherman’s Wharf Seafood Casserole

Diving into my recipe box always brings back memories of that foggy afternoon at Fisherman’s Wharf, where the scent of fresh seafood and buttery breadcrumbs first inspired this cozy casserole. I’ve tweaked it over the years to balance richness with bright flavors, making it my go-to for impressing guests without stressing in the kitchen. Honestly, the best part is how it fills your home with that irresistible baked aroma while it bubbles away in the oven.

Ingredients

For the seafood base:
– 1 lb raw large shrimp, peeled and deveined
– 8 oz bay scallops
– 1 tbsp olive oil
– 1/2 tsp smoked paprika

For the sauce:
– 3 tbsp unsalted butter
– 1/4 cup all-purpose flour
– 2 cups whole milk, warmed
– 1/2 cup grated Parmesan cheese
– 1/4 tsp garlic powder
– 1/4 tsp black pepper

For the topping:
– 1 cup panko breadcrumbs
– 2 tbsp melted butter
– 1 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Pat the shrimp and scallops completely dry with paper towels to ensure they sear properly.
3. Heat olive oil in a large skillet over medium-high heat until it shimmers.
4. Add shrimp and scallops to the skillet in a single layer, sprinkling them with smoked paprika.
5. Cook seafood for 2 minutes per side until shrimp turn pink and scallops develop a golden crust.
6. Transfer seafood to the prepared baking dish using a slotted spoon.
7. Melt 3 tablespoons butter in the same skillet over medium heat.
8. Whisk in flour continuously for 1 minute until the mixture turns light golden and smells nutty.
9. Gradually pour in warm milk while whisking constantly to prevent lumps from forming.
10. Cook sauce for 3-4 minutes until it thickens enough to coat the back of a spoon.
11. Remove skillet from heat and stir in Parmesan cheese, garlic powder, and black pepper until smooth.
12. Pour sauce evenly over the seafood in the baking dish.
13. Combine panko breadcrumbs with 2 tablespoons melted butter and parsley in a small bowl.
14. Sprinkle breadcrumb mixture evenly over the casserole surface.
15. Bake at 375°F for 20 minutes until topping is golden brown and sauce bubbles at the edges.
16. Let casserole rest for 5 minutes before serving to allow the sauce to thicken slightly.

The creamy sauce clings to every tender bite of seafood while the crispy panko topping adds wonderful textural contrast. I love serving this straight from the baking dish with crusty bread for soaking up every last drop of that rich Parmesan sauce—it’s the kind of comfort food that makes everyone ask for seconds before the meal is even over.

Herbed White Fish and Mushroom Casserole

Oh my goodness, you guys—this herbed white fish and mushroom casserole is the cozy, one-pan wonder I turn to when I want something comforting but don’t want to spend hours in the kitchen. I first made it on a chilly evening when my herb garden was overflowing, and now it’s a staple in our house because it’s so forgiving and always delivers big flavor.

Ingredients

For the base:
– 1.5 lbs white fish fillets (such as cod or tilapia), cut into 2-inch pieces
– 8 oz cremini mushrooms, sliced
– 1 medium yellow onion, finely chopped
– 3 cloves garlic, minced
– 2 tbsp olive oil

For the sauce:
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1/4 cup dry white wine
– 1 tbsp Dijon mustard
– 1 tsp fresh thyme leaves
– 1 tsp fresh parsley, chopped
– 1/2 tsp salt
– 1/4 tsp black pepper

For the topping:
– 1 cup panko breadcrumbs
– 1/4 cup grated Parmesan cheese
– 2 tbsp melted butter

Instructions

1. Preheat your oven to 375°F.
2. Heat 2 tbsp olive oil in a large oven-safe skillet over medium heat.
3. Add 1 chopped yellow onion and cook for 4–5 minutes, stirring occasionally, until softened and translucent.
4. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
5. Add 8 oz sliced cremini mushrooms and cook for 6–7 minutes, until they release their liquid and begin to brown.
6. Pour in 1/4 cup dry white wine to deglaze the pan, scraping up any browned bits from the bottom—this adds depth to the sauce.
7. Stir in 1 cup chicken broth, 1/2 cup heavy cream, 1 tbsp Dijon mustard, 1 tsp fresh thyme, 1/2 tsp salt, and 1/4 tsp black pepper.
8. Bring the sauce to a gentle simmer and cook for 3–4 minutes, until slightly thickened.
9. Nestle 1.5 lbs white fish pieces into the sauce in a single layer.
10. In a small bowl, combine 1 cup panko breadcrumbs, 1/4 cup grated Parmesan, and 2 tbsp melted butter.
11. Sprinkle the breadcrumb mixture evenly over the fish and sauce.
12. Transfer the skillet to the preheated oven and bake for 18–20 minutes, until the topping is golden and the fish flakes easily with a fork.
13. Remove from the oven and let rest for 5 minutes before serving.
14. Garnish with 1 tsp chopped fresh parsley.

Unbelievably creamy and fragrant, this casserole has tender fish that practically melts alongside earthy mushrooms, all under a crispy, golden topping. I love serving it straight from the skillet with crusty bread to soak up every bit of that herby sauce—it’s the kind of meal that makes everyone ask for seconds.

Mexican Style Fish Casserole with Black Beans

Perfect for those busy weeknights when you want something flavorful but don’t have hours to spend in the kitchen, this Mexican-style fish casserole has become my go-to comfort food. I first threw this together when my pantry was looking sparse, and now it’s a family favorite that I make at least twice a month—it’s that good!

Ingredients

• For the base:
  • 1 lb white fish fillets (such as cod or tilapia), cut into 1-inch pieces
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 cup frozen corn
  • 1/2 cup diced red onion
  • 1 jalapeño, minced (seeds removed for less heat)
• For the sauce:
  • 1 (10 oz) can diced tomatoes with green chilies
  • 1/2 cup sour cream
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/4 tsp garlic powder
• For topping:
  • 1 cup shredded Monterey Jack cheese
  • 1/4 cup chopped fresh cilantro
  • 1 lime, cut into wedges

Instructions

1. Preheat your oven to 375°F.
2. Lightly grease a 9×13-inch baking dish with cooking spray.
3. Spread the black beans evenly across the bottom of the baking dish.
4. Layer the frozen corn over the black beans.
5. Scatter the diced red onion and minced jalapeño over the corn layer.
6. Arrange the fish pieces in a single layer over the vegetable mixture.
7. In a medium bowl, combine the diced tomatoes with green chilies, sour cream, ground cumin, chili powder, and garlic powder.
8. Pour the sauce mixture evenly over the fish and vegetables.
9. Sprinkle the shredded Monterey Jack cheese evenly over the top.
10. Cover the baking dish with aluminum foil.
11. Bake at 375°F for 20 minutes.
12. Remove the foil and continue baking for 10 more minutes, or until the cheese is bubbly and lightly golden.
13. Check that the fish flakes easily with a fork—this indicates it’s fully cooked.
14. Remove the casserole from the oven and let it rest for 5 minutes.
15. Sprinkle the chopped fresh cilantro over the top.
16. Serve immediately with lime wedges on the side for squeezing over individual portions.

Zesty and satisfying, this casserole delivers tender fish that flakes apart beautifully against the creamy, slightly spicy sauce. The black beans add wonderful texture while the melted cheese creates that irresistible golden crust we all love. I sometimes serve it over cilantro-lime rice or with warm tortillas for a complete meal that always disappears quickly!

Scallop and Crab Casserole with Ritz Cracker Topping

Baking this scallop and crab casserole always takes me back to coastal Maine summers, where I first tasted this decadent dish at a friend’s seaside cottage. I’ve since perfected my version with a buttery Ritz cracker topping that adds the perfect crunch to the creamy seafood filling. It’s become my go-to comfort food for chilly evenings when I want something special without spending hours in the kitchen.

Ingredients

For the seafood base:
– 1 lb fresh scallops, patted dry
– 8 oz lump crab meat
– 1 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper

For the creamy sauce:
– 4 tbsp unsalted butter
– 1/4 cup all-purpose flour
– 2 cups whole milk
– 1/2 cup heavy cream
– 1/2 tsp paprika
– 1/4 tsp cayenne pepper
– 1/2 tsp garlic powder

For the topping:
– 1 sleeve Ritz crackers (about 35 crackers)
– 4 tbsp melted butter
– 2 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with butter or cooking spray.
2. Pat the scallops completely dry with paper towels to ensure they sear properly instead of steaming.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Season scallops with salt and pepper and sear for 90 seconds per side until golden brown.
5. Remove scallops from skillet and chop into bite-sized pieces once cooled slightly.
6. In the same skillet, melt 4 tablespoons of butter over medium heat until foamy.
7. Whisk in flour continuously for 2 minutes to create a smooth roux that turns light golden.
8. Gradually pour in milk while whisking constantly to prevent lumps from forming.
9. Add heavy cream, paprika, cayenne, and garlic powder, whisking until fully incorporated.
10. Cook the sauce for 5-7 minutes, stirring frequently, until it thickens enough to coat the back of a spoon.
11. Gently fold in the chopped scallops and lump crab meat, being careful not to break up the crab too much.
12. Transfer the seafood mixture to your prepared baking dish, spreading it evenly.
13. Crush Ritz crackers in a zip-top bag until you have coarse crumbs, not fine powder.
14. Mix the cracker crumbs with melted butter and chopped parsley until evenly moistened.
15. Sprinkle the buttery cracker mixture evenly over the seafood filling, covering the entire surface.
16. Bake at 375°F for 25-30 minutes until the topping is golden brown and the filling is bubbly around the edges.
17. Let the casserole rest for 10 minutes before serving to allow the filling to set properly.

Every bite delivers incredible texture contrast between the creamy seafood filling and that irresistible buttery crunch. The sweet scallops and delicate crab shine through the lightly spiced sauce, making this feel both comforting and elegant. I love serving it straight from the baking dish with simple steamed asparagus or over fluffy rice to soak up every bit of that delicious sauce.

Summary

Deliciously comforting, these 18 creamy fish casserole recipes offer perfect weeknight solutions for busy home cooks. From classic tuna bakes to elegant salmon creations, there’s something for every taste. We’d love to hear which recipes become your family favorites—leave a comment below! Don’t forget to share this roundup on Pinterest so other cooks can discover these cozy dinner ideas too. Happy cooking!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.