Shrimp Mushroom Casserole (Print Version)
Creamy baked casserole with tender shrimp and sliced mushrooms in a savory sauce, topped with crispy parmesan breadcrumbs.
# What You 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
# How to Make It:
01 - Preheat the 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, approximately 3 minutes.
03 - Stir in sliced mushrooms and sauté until golden brown, about 5 minutes. Add minced garlic and cook for 1 additional minute until fragrant.
04 - Sprinkle flour evenly over the vegetable mixture, stirring constantly to coat. Continue cooking 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 dried thyme. Simmer until sauce thickens nicely, 2 to 3 minutes.
06 - Fold shrimp into the sauce and cook just until they begin to turn pink, about 2 minutes. Remove from heat as they will complete cooking in the oven.
07 - Gently stir in mozzarella cheese, half the Parmesan, and fresh parsley. Transfer the entire mixture to the prepared casserole dish, spreading evenly.
08 - In a small bowl, combine panko breadcrumbs, melted butter, and remaining Parmesan cheese. Mix until breadcrumbs are evenly coated.
09 - Sprinkle breadcrumb mixture evenly over the casserole. Bake uncovered for 20 to 25 minutes until bubbly and golden brown on top.
10 - Allow the casserole to rest for 5 minutes before serving. Garnish with additional fresh parsley if desired.
# Expert Hints:
01 -
- The creamiest sauce youll ever make without heavy cream
- Shrimp stay tender instead of turning rubbery
- That golden panko topping makes everything better
02 -
- Do not overcook the shrimp in the skillet or theyll be rubbery in the final dish
- The sauce needs at least two minutes to thicken properly or it will be too soupy
- Letting it rest for five minutes after baking is the difference between a mess and a perfect scoop
03 -
- Pat shrimp completely dry before adding them to the sauce
- Grate your own Parmesan instead of using pre grated for better melting