Shrimp Mushroom Casserole (Printable Version)
Creamy baked dish with tender shrimp and earthy mushrooms, topped with golden 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:
01 - Preheat oven to 375°F. Lightly grease a 1.5 to 2-quart 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 continue cooking for 1 additional minute.
04 - Sprinkle flour evenly over vegetables, stirring constantly to coat. 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, black pepper, and dried thyme. Simmer until sauce thickens, 2 to 3 minutes.
06 - Fold shrimp into sauce and cook until just beginning to turn pink, approximately 2 minutes. Remove from heat as shrimp will complete cooking in oven.
07 - Gently stir in mozzarella cheese, half the Parmesan, and fresh parsley. Transfer mixture to prepared casserole dish, spreading evenly.
08 - In a small bowl, combine panko breadcrumbs, melted butter, and remaining Parmesan cheese until well blended.
09 - Sprinkle crumb mixture evenly over casserole. Bake uncovered for 20 to 25 minutes until sauce is bubbling and topping is golden brown.
10 - Let casserole rest for 5 minutes before serving to allow flavors to meld. Garnish with additional fresh parsley if desired.
# Expert Hints:
01 -
- The sauce comes together so quickly you'll feel like you're getting away with something
- Leftovers somehow taste even better the next day, if they last that long
02 -
- The sauce might look thin going into the oven but it thickens beautifully as it bakes, so don't panic
- Overcooking the shrimp in the skillet before baking makes them rubbery, so stop as soon as they turn pink
03 -
- Dry your shrimp thoroughly with paper towels before adding them to prevent the sauce from becoming watery
- Room temperature sour cream incorporates more smoothly than cold, so pull it out while you prep everything else