Shrimp Mushroom Casserole (Print View)
Tender shrimp and mushrooms in a creamy sauce, topped with golden breadcrumbs and baked to perfection.
# What You'll Need:
→ Seafood
01 - 1 pound large shrimp, peeled and deveined
→ Vegetables
02 - 8 ounces 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
# Method:
01 - Preheat oven to 375°F. Lightly grease a medium 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 - Stir in mushrooms and sauté until golden, approximately 5 minutes. Add minced garlic and cook for 1 additional minute.
04 - Sprinkle flour over vegetables, stirring constantly to coat evenly. Cook 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 thyme. Simmer until sauce thickens, 2-3 minutes.
06 - Stir in shrimp and cook until just beginning to turn pink, about 2 minutes. Remove from heat—shrimp will complete cooking in the oven.
07 - Gently fold in mozzarella, half the Parmesan, and parsley. Transfer mixture to prepared casserole dish, spreading evenly.
08 - In a small bowl, combine panko breadcrumbs, melted butter, and remaining Parmesan. Mix until evenly distributed.
09 - Sprinkle topping evenly over casserole. Bake uncovered for 20-25 minutes until bubbling and golden brown on top.
10 - Let casserole rest for 5 minutes before serving. Garnish with additional fresh parsley if desired.
# Insider Tips:
01 -
- The shrimp stays tender because you barely cook it before baking, letting the oven finish the job gently
- Mushrooms and shrimp have this magical affinity, with the earthiness grounding the sweet seafood perfectly
- This comes together in under an hour but tastes like something from a proper dinner party
02 -
- Overcooking the shrimp before baking makes them rubbery, so pull them from the skillet as soon as they start turning pink
- The sauce will seem thin when you pour it into the dish but it thickens beautifully during baking
- Room temperature sour cream incorporates more smoothly into the sauce without any risk of separating
03 -
- Pat the shrimp completely dry before adding them to prevent the sauce from becoming watery
- Room temperature ingredients combine more smoothly, so take the milk and sour cream out about 20 minutes before starting