Ree Drummond’s Seafood Casserole Is a 70s Hit From Her Mom’s Recipe Box

We all love when a vintage recipe makes a glorious comeback. And when it involves a casserole dish, a mound of seafood and a generous handful of crushed potato chips—even better. That’s exactly what The Pioneer Woman, Ree Drummond, delivered when she whipped up her mom’s “legendary” seafood casserole in a past episode of her hit Food Network show. The creamy, decadent dish is a nostalgic blast from the 1970s, and fans love how easy it is to customize, make ahead and serve for brunch, dinner or even a fancy little get-together. As Ree puts it, “It is gloriously retro, sinfully delicious and it is so easy to make.”

Ree Drummond’s casserole is an ode to her mom

When Ree’s mom and sister came over to visit the ranch, the TV host knew exactly what to make: the same seafood casserole her mom used to serve during dinner parties back in the day. “It reminds me of my childhood,” Ree said. “My mom made this whenever she and my dad had friends over. It’s one of those casseroles that works for any kind of elegant dinner or brunch.”

She kicked things off by combining a mix of cooked shrimp (chopped), lump crab meat, and lobster claw meat in a bowl. “But really, anything goes,” she explained. Whether you’re working with scallops, imitation crab, or sticking to shrimp alone, the base is easy to adapt depending on your budget or what’s fresh at the store.

No cheese?! The secret (crunchy) topping

For a woman who puts cheese in nearly everything, Ree shocked fans with this revelation: there’s no cheese in this casserole. “What’s gotten into me?” she quipped. “I don’t even recognize myself.”

And for the finishing touch: “I’m gonna top the whole thing with potato chips—yee haw!” Ree crushes up plain chips and scatters them over the top, just like her mom did. “This is a dead giveaway that this came from the seventies,” she laughed.

Ree Drummond’s tips for the perfect seafood casserole

Ree Drummond doesn’t just serve up a nostalgic recipe, she also shares a few smart tips for making this casserole taste modern and amazing. Here are her top pointers:

• Use any seafood combo you like. Ree sticks to shrimp, crab and lobster because that’s what her mom used. But she says “anything goes.” Use what you have on hand or whatever seafood is most affordable and fresh at the store.
• Add a splash of sherry for flavor. Ree says her mom didn’t use sherry, but she swears by the addition. “A little touch of sherry gives it the most incredible flavor,” she explains. It adds depth without overpowering the seafood.
• Make it ahead for the best texture. This is one of those casseroles that gets better as it sits. Ree recommends covering it and refrigerating for at least an hour before baking so the flavors meld and the texture sets up.

Ree Drummond’s retro seafood casserole recipe

Want to channel Ree’s retro casserole energy at home? Here’s her official recipe. Store any leftovers in an airtight container in the fridge for up to three to four days.

Ingredients:

• 1 lb. 16/20-count cooked shrimp, thawed and chopped
• 2 cups lump crab meat
• 2 cups mayonnaise
• 1 cup cooked lobster meat
• 1 cup diced celery
• 2 Tbs. Dijon mustard
• 1 Tbs. sherry
• 3 dashes Worcestershire sauce
• 1 tsp. seafood seasoning, such as Old Bay
• ½ tsp.kosher salt
• ½ tsp. freshly ground black pepper
• 4 green onions, sliced thin
• 1 small green bell pepper, diced
• Hot sauce, to taste
• 2 cups potato chips, crushed
• 2 Tbs. chopped fresh parsley

Directions:

• Total time: 1 hour 55 minutes (includes chill time)
• Yield: 4-6 servings

1. Mix the shrimp, crabmeat, mayonnaise, lobster, celery, mustard, sherry, Worcestershire, seafood seasoning, salt, pepper, green onions, bell pepper and hot sauce in a large bowl. Taste and adjust the seasonings, then transfer to a medium-sized baking dish. Cover and refrigerate for at least one hour or up to one day.
2. When ready, preheat the oven to 350° F.
3. Top the casserole with the chips and bake until golden and heated through, about 30 minutes. Remove and let rest for five to seven minutes before garnishing with parsley and serving.

Ree surprised her mom and sister with this casserole at the end of the episode, and they were both impressed. Her mom took one bite and called it “special,” while her sister added, “Yeah, this is a throwback.”

Ree summed it up best: “You know it’s from the seventies when there’s a lobster claw and a potato chip in the same bite.”

Copyright 2025 A360 Media

This story was originally published April 7, 2025 at 4:00 PM.