Shrimp Mushroom Casserole (Print version)
Creamy baked dish with tender shrimp and sliced mushrooms in a savory sauce, topped with golden parmesan 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
# Method:
01 - Preheat oven to 375°F. Grease a medium 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, about 3 minutes.
03 - Stir in mushrooms and sauté until golden, about 5 minutes. Add garlic and cook for 1 minute.
04 - Sprinkle flour over vegetables and stir well to coat. Cook for 1 minute.
05 - Gradually pour in milk while stirring constantly. Add sour cream, paprika, salt, pepper, and thyme. Simmer until sauce thickens, about 2-3 minutes.
06 - Stir in shrimp and cook until just beginning to turn pink, about 2 minutes. Remove from heat.
07 - Fold in mozzarella, half the Parmesan, and parsley. Pour mixture into prepared casserole dish.
08 - Combine panko, melted butter, and remaining Parmesan in a small bowl. Sprinkle over casserole.
09 - Bake uncovered for 20-25 minutes until bubbling and golden on top.
10 - Let rest for 5 minutes before serving. Garnish with fresh parsley if desired.
# Expert advice:
01 -
- The creamy sauce comes together faster than you expect, making weeknight luxury feel effortless
- Leftovers reheat beautifully, and the flavors actually deepen overnight
02 -
- Don't skip the step of letting the flour cook for a minute, or your sauce will taste raw
- The shrimp will continue cooking in the oven, so undercook them slightly in the skillet
03 -
- Pat your shrimp dry before adding them to prevent the sauce from becoming watery
- Room temperature sour cream incorporates more smoothly into hot sauces