Shrimp Mushroom Casserole (Printable)

Creamy baked casserole with tender shrimp and mushrooms in a savory sauce

# 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

# Directions:

01 - Preheat the oven to 375°F. Lightly grease a 1.5-2 quart casserole dish with butter or oil.
02 - Heat olive oil and 1 tablespoon butter in a large skillet over medium heat. Add chopped onion and cook until softened, approximately 3 minutes.
03 - Stir in mushrooms and sauté until golden brown, about 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 pour in milk while whisking continuously 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 as shrimp will finish cooking in the oven.
07 - Gently fold in mozzarella, half the Parmesan, and parsley. Pour mixture into prepared casserole dish.
08 - In a small bowl, combine panko, melted butter, and remaining Parmesan cheese. Sprinkle evenly over casserole.
09 - Bake uncovered for 20-25 minutes until bubbly and golden brown on top.
10 - Let casserole rest for 5 minutes before serving. Garnish with fresh parsley if desired.

# Expert Hints:

01 -
  • The sauce comes together faster than you can set the table, but tastes like it simmered for hours
  • Perfect for those nights when you want something comforting but not heavy
  • The golden breadcrumb topping creates this irresistible crunch that everyone fights over
02 -
  • Overcooking the shrimp in the skillet will make them rubbery since they continue cooking in the oven
  • The sauce will seem thick at first but thin out slightly as the shrimp release their moisture
  • Letting the casserole rest for those 5 minutes prevents the sauce from being too runny when you serve it
03 -
  • Pat the shrimp completely dry before adding them to prevent the sauce from becoming watery
  • Use freshly grated Parmesan instead of pre-grated for better melting and deeper flavor
  • The casserole can be assembled up to 8 hours ahead and refrigerated before baking

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