Best 7 Shrimp Crab Noodle Casserole Recipes

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Indulge in a delightful culinary journey with our exquisite Shrimp Crab Noodle Casserole, a harmonious blend of succulent seafood, tender noodles, and a creamy, flavorful sauce. This delectable dish promises a symphony of textures and flavors that will tantalize your taste buds. Dive into the depths of our recipe collection, where you'll find a treasure trove of variations to suit every palate. From the classic Shrimp and Crab Casserole, brimming with juicy shrimp and crab meat, to the zesty Cajun Shrimp Casserole, infused with bold Louisiana spices, each recipe offers a unique twist on this timeless casserole. Whether you prefer a traditional or a more adventurous flavor profile, our selection of Shrimp Crab Noodle Casseroles has something to satisfy your cravings.

Check out the recipes below so you can choose the best recipe for yourself!

NOODLE AND SHRIMP CASSEROLE



NOODLE AND SHRIMP CASSEROLE image

if you love shrimp you will love this

Provided by FANNIE MCCOY

Categories     Seafood

Time 15m

Number Of Ingredients 13

4 lb large shrimp'cleaned and deveined
1 pkg 8oz.medium noodles
2 can(s) cream of mushroom soup
1 c sour cream
1 c green onions sliced tops included
1 1/4 c chopped bell pepper
1/2 tsp dried dill weed
1/2 tsp pepper
1/4 tsp salt
1 c shredded cheddar cheese
1 tomato '/sliced
dill weed or parsley sprigs for garnish
or tomato slices

Steps:

  • 1. drop shrimp intoboiling salted water. reduce heat and simmer for 5 min.drain and rinse with cold water
  • 2. cook noodles as directed on package and drain.
  • 3. combine noodles with soup,sour cream, bell pepper ,onions ,dried dill weed,salt & pepper
  • 4. cut 1/4 of the shrimp into thirds and fold cut shrimp and cheese into noodles mixture
  • 5. spoon into a shallow baking dish. cover thightly with foil paper and bake at 350* for 20 min.
  • 6. remove foil and arrange remaining shrimp in rows on top of casserole.
  • 7. return to oven for 10 min.or until hot and bubbly garnish with dill weed or parsley sprigs or tomato slices

GARLIC SHRIMP CASSEROLE



Garlic Shrimp Casserole image

Provided by Alton Brown

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 7

2 cups chicken stock
2 tablespoons cornstarch with 1 tablespoon water
1/2 cup heavy cream
1/2 teaspoon red pepper flakes
1 pint leftover rice
2 pints leftover garlic shrimp
3/4 cup toasted panko bread crumbs (Japanese bread crumbs)

Steps:

  • Preheat oven to 350 degrees F.
  • In a small saucepan, combine the chicken stock and the cornstarch slurry and bring to a simmer for 3 minutes. Add the cream and the red pepper flakes. In a foil lined terra cotta pot, pour the rice and add the leftover garlic shrimp. Then pour the cream mixture over it. Top with the toasted panko and place in the oven for 45 minutes. Cool for 15 minutes before serving.

SHRIMP AND CRAB CASSEROLE



Shrimp and Crab Casserole image

A traditional casserole with a seafood twist! Fresh crab meat can be substituted for imitation.

Provided by D. L. Mooney

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 1h

Yield 6

Number Of Ingredients 10

2 cups water
1 cup uncooked white rice
1 pound crab meat
2 (12 ounce) packages frozen shrimp, thawed
2 cups mayonnaise
1 cup chopped onion
2 cups milk
1 teaspoon hot pepper sauce
½ cup sliced almonds
10 buttery round crackers, crushed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 3 quart casserole dish.
  • In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  • Combine crab meat, shrimp, rice, mayonnaise, onion, milk, hot sauce, and almonds in casserole dish. Mix well.
  • Cover top of casserole with crumbled crackers. Bake, uncovered, in preheated oven for 30 to 40 minutes, or until casserole is bubbling.

Nutrition Facts : Calories 959.5 calories, Carbohydrate 41.2 g, Cholesterol 249.3 mg, Fat 68.4 g, Fiber 1.7 g, Protein 44 g, SaturatedFat 10.9 g, Sodium 914.8 mg, Sugar 6.3 g

CRAB AND SHRIMP RICE NOODLE SOUP



Crab and Shrimp Rice Noodle Soup image

Categories     Sauce     Rice     Fry     Crab     Shrimp     Raw     Noodle     Simmer     Boil

Yield serves 6

Number Of Ingredients 23

Broth
3 1/2 quarts (14 cups) plus 1 1/4 cups water
1 live Dungeness crab, 1 1/2 pounds
2/3 cup dried shrimp
1 3/4 teaspoons salt
2 tablespoons fish sauce
8 egg whites, lightly beaten
3 tablespoons canola or other neutral oil
1 yellow onion, finely chopped
1 can (28 ounces) whole tomatoes, coarsely chopped with juices reserved
3 tablespoons fine shrimp sauce
Bowls
1 pound small dried round rice noodles, cooked in boiling water for 3 to 5 minutes, drained, and flushed with cold water
2 or 3 scallions, green part only, thinly sliced
1/4 cup chopped fresh cilantro, leafy tops only
Garnishes
1/4 to 1/3 pound water spinach stems, split into fine shreds, soaked in water to curl, and drained, or leaves from 1 small head romaine lettuce, halved lengthwise and cut crosswise into 1/4-inch-wide ribbons
3 cups bean sprouts (about 1/2 pound)
3/4 cup thinly sliced banana blossom bract (leaf), soaked in acidulated water, massaged with warm water, and drained well (optional; see Note)
2 or 3 limes, cut into wedges
12 to 20 sprigs Vietnamese balm and/or Thai basil (optional)
Spoonful of fine shrimp sauce (optional)
Mellow Chile-Garlic Mix (page 315), optional

Steps:

  • Pour the 3 1/2 quarts water into a 5- or 6-quart Dutch oven and bring to a rolling boil over high heat. Add the crab and cook, clean, and pick it as directed on page 322. Set the meat and the tomalley and fat aside. If you don't like the tomalley and fat, discard them along with the shell bits. Reserve 3 quarts (12 cups) of the cooking liquid for the broth.
  • To rehydrate the dried shrimp, put them in a small saucepan with the 1 1/4 cups water, bring to a simmer over medium heat, and cook for 10 minutes, or until slightly soft. Drain the shrimp into a sieve placed over a bowl and let cool completely. Add the cooking liquid to the reserved crab cooking liquid.
  • Put the cooled shrimp in a food processor and process to grind to a coarse texture. Add the crabmeat and tomalley and fat. Pulse 3 times to combine but not pulverize the crabmeat. Transfer to a bowl and mix in 1/2 teaspoon of the salt, 1 tablespoon of the fish sauce, and the egg whites. Set aside.
  • In a large, wide pot, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, for about 3 minutes, or until fragrant and a bit soft. Add the tomatoes and their juices and the remaining 1 1/4 teaspoons salt and bring to a vigorous simmer. Cook, stirring frequently, for 10 to 12 minutes, or until most of the liquid has evaporated and the mixture is thick.
  • Add the shrimp sauce, the remaining 1 tablespoon fish sauce, and the reserved cooking liquid. Bring to a boil over high heat, lower the heat to a gentle simmer, and cook for 30 minutes.
  • Meanwhile, bring a large pot of water to a rolling boil, for reheating the noodles; ready the scallions and cilantro for assembling the bowls; and arrange the garnishes on a plate or put them in small dishes and put on the table.
  • Keeping the broth at a gentle simmer, use a large spoon to slowly stir it in one direction, scraping the bottom of the pot. As you stir with one hand, use the other to pour in the egg mixture. Keep stirring, and as soon as the egg mixture floats to the top, remove the spoon. Let the broth cook undisturbed for 5 minutes. When small bubbles break the surface, the soup is done. The broth underneath will be golden and clear with some solids at the bottom. Lower the heat so the broth stays warm while you assemble the bowls.
  • When the water has reached a boil, place a portion of the noodles on a vertical-handle strainer (or mesh sieve) and dunk the noodles in the boiling water. After 5 to 10 seconds, pull the strainer from the water, letting the water drain back into the pot. Empty the noodles into a bowl and repeat with the remaining portions, while proceeding to assemble each bowl.
  • Use a slotted spoon to transfer an equal portion of the floater to each bowl, on top of the noodles. Bring the broth to a rolling boil, taste, and salt, if necessary. Ladle 2 cups broth into each bowl, distributing the hot liquid evenly. Top with the scallions and cilantro. Serve immediately with the garnishes. It is customary for diners to add some vegetables, torn herb leaves, and squeezes of fresh line. Anyone wanting a brinier bowl should mix in a dab of shrimp sauce, while heat seekers should add a little of the chile-garlic mix.
  • Notes
  • To split and curl water spinach stems, use only the hollow portion of the stems, removing all leaves and tender stems (save those for a stir-fry, page 178). Soak the stems in water for 5 minutes to make them easier to split. A knife is traditionally used to split the stems, but a water spinach splitter (dao che rau muong, literally "knife for splitting water spinach"), available at Vietnamese markets, works much better. The thin metal rod attached to the round plastic top contains a set of sharp blades arranged like wheel spokes. Slide the splitter into the stem and then push the stem through the blades until about 4 inches of split stem protrudes. Grab the split portion and pull on it to drag the remaining stem portion through the blades. Deposit the shreds in a bowl of cold water and let soak for 15 minutes to curl. Drain before using.
  • For information on banana blossoms, see page 52. Simply remove some of the bracts, stack them, and then slice them. Soak for 10 minutes in 1 tablespoon of distilled white vinegar and water to cover. Then massage and drain them.

CREAMY SHRIMP CASSEROLE



Creamy Shrimp Casserole image

My grandmother's special recipe and a family favorite in our house. Shrimp, egg noodles, peas and a few mushrooms layered in creamy sauce. Although this recipe yields quite a bit, my family of 4 usually devours the whole dish in one sitting.

Provided by cutienut

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 1h35m

Yield 8

Number Of Ingredients 12

1 pound shrimp, peeled and deveined
1 teaspoon salt
3 cups wide egg noodles
2 tablespoons butter
1 ½ tablespoons all-purpose flour
2 ½ cups milk
½ cup heavy cream
salt and ground black pepper to taste
1 cup frozen green peas, thawed
1 (4.5 ounce) can sliced mushrooms, drained
1 cup crushed buttery round crackers
1 tablespoon cold butter, thinly sliced

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 3-quart casserole dish.
  • Fill a large pot with water, and bring to a boil over high heat. Stir in the shrimp, reduce heat to a simmer, and cook the shrimp until opaque and bright pink, about 3 minutes. Remove the shrimp to a bowl with a slotted spoon. Return the water to a full rolling boil over high heat, and stir in the noodles. Cook until the noodles are tender, about 8 minutes; drain in a colander set in the sink.
  • Melt 2 tablespoons of butter in a saucepan over medium heat, and stir the flour into the butter to make a paste. Remove the pan from the heat; slowly whisk in the milk and cream until smooth. Season to taste with salt and black pepper. Return the sauce to the heat, lower heat to a simmer, and whisk constantly until the sauce thickens, about 5 minutes.
  • Place noodles into the prepared casserole dish, and top with peas, mushrooms, and cooked shrimp. Pour the sauce over the casserole, and sprinkle the crushed cracker crumbs evenly over the top. Dot the top of the casserole with about 6 thin slices of butter.
  • Bake in the preheated oven until the cracker topping is crisp and golden brown, about 1 hour.

Nutrition Facts : Calories 263.2 calories, Carbohydrate 22.9 g, Cholesterol 126 mg, Fat 11.9 g, Fiber 1.8 g, Protein 15.9 g, SaturatedFat 6.1 g, Sodium 614.4 mg, Sugar 5.6 g

PASTA CRAB CASSEROLE



Pasta Crab Casserole image

This is an easy dish to freeze ahead for company. A yummy combination of spiral pasta, crab and sauteed veggies is coated with a buttery sauce, then covered with cheddar cheese. All that's needed to complete the meal is a warm garlic bread and a tossed green salad. -Georgia Mountain Tampa, Florida

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2 casseroles (3-4 servings each).

Number Of Ingredients 11

8 ounces uncooked spiral pasta
1 large onion, chopped
1/2 pound sliced fresh mushrooms
1/2 cup chopped green pepper
1/2 cup butter
2 garlic cloves, minced
1 pound imitation crabmeat, chopped
1/2 cup sour cream
2 teaspoons salt
1-1/2 teaspoons dried basil
1-1/2 cups shredded cheddar cheese

Steps:

  • Cook pasta according to package directions. Meanwhile, in a skillet, saute onions, mushrooms and green pepper in butter until crisp-tender. Add garlic; cook 1 minute longer. Remove from the heat. Drain pasta; add to vegetable mixture. Stir in the crab, sour cream, salt and basil. , Transfer to two greased 8-in. square baking dishes. Sprinkle with cheese. Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 350° for 20 minutes. Uncover and bake 5 minutes longer. , To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 55-60 minutes or until heated through.

Nutrition Facts :

CRAB AND SHRIMP CASSEROLE



Crab and Shrimp Casserole image

Canned crab and shrimp make this an ecconomical, quick and easy treat. Serve this over buttered toast topped with cooked peas or asparagus and be sure you claim a portion before it vanishes!

Provided by Lorac

Categories     Crab

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 medium onion, chopped
1 cup chopped celery
1 (6 ounce) can crabmeat, drained
2 (4 1/2 ounce) cans shrimp, drained
1/2 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon Worcestershire sauce
Tabasco sauce
1 cup mayonnaise
1/2 cup Ritz cracker crumbs
1 tablespoon melted butter

Steps:

  • Preheat oven to 350°F.
  • Combine all ingredients except cracker crumbs and butter.
  • Spread in a greased casserole.
  • Mix cracker crumbs and butter and sprinkle over the seafood mixture.
  • Bake for 30 minutes.

Tips:

  • Use fresh shrimp and crab for the best flavor. If using frozen seafood, thaw it completely before cooking.
  • Cook the shrimp and crab until they are just cooked through to avoid overcooking and toughening them.
  • Use a variety of vegetables in the casserole to add flavor and texture. Some good options include broccoli, carrots, celery, and onions.
  • Use a flavorful cheese blend for the topping. A combination of Cheddar, Parmesan, and mozzarella is a good option.
  • Serve the casserole hot with a side of your favorite dipping sauce.

Conclusion:

Shrimp crab noodle casserole is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover shrimp and crab, and it is also a good source of protein and omega-3 fatty acids. The casserole can be customized to your liking by adding different vegetables, cheeses, and spices. Serve it hot with a side of your favorite dipping sauce for a complete meal.

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