Shrimp Mushroom Casserole (Printer-friendly)
Tender shrimp and mushrooms in a rich, creamy sauce topped with crispy breadcrumbs. An easy yet impressive main dish.
# What You 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 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 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 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 immediately.
07 - Gently fold in mozzarella, half the Parmesan, and fresh parsley. Pour mixture into prepared casserole dish.
08 - In a small bowl, combine panko breadcrumbs, melted butter, and remaining Parmesan cheese. Mix until evenly blended.
09 - Sprinkle breadcrumb mixture evenly over the casserole.
10 - Bake uncovered for 20-25 minutes until bubbling and golden brown on top.
11 - Let casserole rest for 5 minutes before serving. Garnish with additional fresh parsley if desired.
# Expert Tips:
01 -
- The creamy sauce comes together faster than you'd think, and the shrimp stay tender instead of rubbery
- That golden panko topping creates the most satisfying crunch against the velvety filling
- Leftovers reheat beautifully for lunch the next day, if you even have any
02 -
- Overcooking the shrimp in the skillet makes them rubbery, so pull them when they're just barely pink
- The sauce will look thin going into the oven but thickens beautifully as it bakes
- Room temperature sour cream incorporates more smoothly than cold straight from the fridge
03 -
- Pat the shrimp extremely dry before adding them to prevent the sauce from becoming watery
- Use freshly grated Parmesan from a wedge instead of the pre-grated stuff in a tub