Shrimp Mushroom Casserole (Printable)
Creamy baked dish with tender shrimp and mushrooms in a savory sauce, topped with golden breadcrumbs.
# What You'll Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Vegetables
02 - 8 oz cremini or button mushrooms, sliced
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 2 tablespoons chopped fresh parsley
→ Dairy
06 - 1/2 cup sour cream
07 - 1/2 cup whole milk
08 - 1/2 cup shredded mozzarella cheese
09 - 1/4 cup grated Parmesan cheese
10 - 2 tablespoons unsalted butter
→ Pantry
11 - 2 tablespoons olive oil
12 - 2 tablespoons all-purpose flour
13 - 1 teaspoon paprika
14 - 1 teaspoon salt
15 - 1/2 teaspoon black pepper
16 - 1/2 teaspoon dried thyme
→ Topping
17 - 3/4 cup panko breadcrumbs
18 - 1 tablespoon melted butter
# How To Make It:
01 - Preheat oven to 375°F. Lightly grease a 1.5-2 quart casserole dish with butter or cooking spray.
02 - Heat olive oil and 1 tablespoon butter in a large skillet over medium heat. Add chopped onion and cook until softened, about 3 minutes.
03 - Add sliced mushrooms to the skillet and sauté until golden brown, approximately 5 minutes. Stir in minced garlic and cook for 1 additional minute.
04 - Sprinkle flour evenly over vegetables, stirring constantly to coat. Continue cooking for 1 minute to remove raw flour taste.
05 - Gradually whisk in milk while stirring to prevent lumps. Add sour cream, paprika, salt, pepper, and dried thyme. Simmer until sauce thickens, 2-3 minutes.
06 - Stir in shrimp and cook just until they begin to turn pink, about 2 minutes. Remove from heat as they will finish cooking in the oven.
07 - Gently fold in mozzarella, half the Parmesan, and fresh parsley. Transfer mixture to prepared casserole dish.
08 - In a small bowl, combine panko breadcrumbs, melted butter, and remaining Parmesan cheese. Mix until evenly distributed.
09 - Sprinkle breadcrumb mixture evenly over casserole. Bake uncovered for 20-25 minutes until bubbly and golden brown on top.
10 - Let casserole rest for 5 minutes before serving to allow flavors to settle. Garnish with additional fresh parsley if desired.
# Expert Tips:
01 -
- The combination of tender shrimp and earthy mushrooms in a rich, velvety sauce feels incredibly indulgent but comes together in under an hour
- This casserole strikes that perfect balance between elegant enough for dinner guests and cozy enough for a rainy night at home
02 -
- I once rushed and added cold milk to the hot roux, which created unappealing lumps that I could never quite whisk out
- The resting period is not optional. I cut into this casserole once immediately after baking, and the sauce was too runny to serve nicely
03 -
- Pat your shrimp thoroughly with paper towels before adding them to the sauce, otherwise excess water will make your casserole soupy
- Grate your own Parmesan from a block rather than using pre-grated cheese, which melts so much better into the sauce