From Better Homes and Gardens

This baked salmon dish is dressed up with artichoke hearts and Gouda cheese, making it sophisticated enough for a dinner party.

Smoky Salmon Casserole

From Philadelphia Cooking Cream

Creamy Tuna Noodle Casserole

From EatingWell

Dry white wine and Gruyere cheese give this fish casserole a rich flavor that hides its virtue. Before baking, we top the dish with seasoned whole-wheat breadcrumbs, which add a wholesome, nutty flavor and dietary fiber. For variety, you can substitute almost any mild white fish.

Baked Cod Casserole

From Better Homes and Gardens

This casserole recipe features shrimp, imitation crab meat, rice, and vegetables--flavored with a scrumptious sauce.

Seafood Rice Casserole

From Better Homes and Gardens

A delicious seafood casserole recipe that layers red snapper between a white wine, vegetable, and fennel mixture then baked until fish is flaky.

Red Snapper with Carrots and Fennel

From Better Homes and Gardens

When your taste runs to classic comfort fare, try this flavor-packed combination of toasted walnuts, spinach, feta cheese, and salmon baked in a crust made with rice.

Salmon-Walnut Rice Pie

From Food & Wine

Seamus Mullen cooks the rice for this chicken-and-seafood paella as if it were risotto, adding chicken stock gradually. Stir stock or canned chicken broth into the rice all at once and cook.

Paella Valenciana

From Better Homes and Gardens

Prepare these individual make-ahead cheesy casseroles one night, then pop them in the oven the next night. They're ready in just 20 minutes.

Baked Crab and Broccoli

From EatingWell

Recipe developer Katie Webster's grandmother used to make a version of this dish with fresh-caught smallmouth bass from Vermont's Lake Champlain. Our updated version requires no fishing; just a trip to the supermarket for Pacific cod or tilapia.

Grandma Ginger's Fish Casserole

From Better Homes and Gardens

You can substitute crab-flavored fish (surimi) pieces, flaked, for the cooked shrimp and crab in this delicious strata.

Brunch Seafood Strata (24 servings)

From Atkins - Phase 3

This Recipe is appropriate for Phases 3 & 4 of the Atkins Diet. Join Atkins today to sign up for your Free Quick-Start Kit including 3 Atkins Bars and gain access to Free Tools and Community, as well as over 1,500 other Free Atkins-friendly Recipes.

Tuna, Noodle and Broccoli Bake

From EatingWell

This version of tamales, made into a casserole rather than little cornhusk-wrapped bundles, can be whipped up in minutes and has the same great taste and texture of traditional tamales. It's filled with shrimp here, but this is a forgiving recipe that works well stuffed with whatever you like. Quick-cooking seafood, such as scallops, cheese or even some of the mole also make great fillings. Serve the casserole topped with Three Sisters Black Mole or your favorite salsa. Adapted from Chef Jesus Gonzalez, Chef of La Cocina Que Canta at Rancho La Puerta.

Shrimp Tamale Casserole with Three Sisters Black Mole

From EatingWell

Shrimp enchiladas offer a taste of coastal Mexican cuisine but some versions contain so much cheese, butter and sour cream that they can pack a whopping 50 grams of fat per serving. Our version has vibrant flavor and only half the calories and 6 grams of fat per serving, plus we use precooked peeled shrimp so you can get the dish on your table fast enough for a weeknight supper. The addition of refried beans helps makes these enchiladas an excellent source of fiber as well.

Quick Shrimp Enchilada Bake

From EatingWell

Here we make a low-fat shrimp and vegetable chili (which is quite tasty on its own) and top it with a layer of golden cornbread for a delicious casserole that can be made ahead. The dish serves 12, so it's just right for serving to a crowd gathered to watch a Sunday afternoon game on TV.

Shrimp Chili Cornbread Casserole