Seafood Orzo Casserole Recipe – Greek Special
Seafood Orzo Casserole is a rich and comforting Mediterranean-inspired baked dish that brings together tender orzo pasta, mixed seafood, and a creamy, flavorful sauce. Infused with herbs, garlic, and tomatoes, this one-dish meal is both hearty and elegant. Ideal for family dinners, potlucks, or special occasions, it offers the freshness of coastal cuisine with the warmth of a baked casserole.
- Prep Time20 min
- Cook Time40 min
- Total Time1 hr
Sweet Pumpkin Pie Ingredients:
Seafood Orzo Casserole Ingredients:
- 1½ cups orzo pasta
- 300–400 g mixed seafood (shrimp, fish chunks, calamari, mussels)
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved or canned tomatoes
- 1 tsp paprika
- 1/2 tsp dried oregano or thyme
- Salt and black pepper to taste
- 1½ cups seafood stock or vegetable stock
- 1/2 cup cream or milk
- 1/2 cup grated cheese (parmesan or mozzarella)
- Fresh parsley or dill for garnish
- Lemon zest or juice (optional)
Seafood Orzo Casserole Instructions:
Preheat the oven to 180°C.
Cook orzo in salted water until just al dente and drain.
Heat olive oil in a pan over medium heat.
Sauté onion until soft and translucent.
Add garlic and cook until fragrant.
Stir in tomatoes, paprika, herbs, salt, and pepper.
Cook until slightly thickened.
Add seafood stock and cream, mixing well.
Fold in cooked orzo gently.
Add mixed seafood and combine carefully.
Transfer mixture to a greased baking dish.
Top with grated cheese evenly.
Bake until bubbling and lightly golden on top.
Remove from oven and rest briefly.
Garnish with fresh herbs and lemon zest before serving.
Recipe Notes :
Cook orzo just until al dente to prevent mushiness after baking.
Use fresh or well-thawed seafood for the best texture and flavor.
Avoid overcooking seafood before baking to keep it tender.
Seafood stock enhances depth, but vegetable stock works well too.
Cream adds richness; milk can be used for a lighter version.
