Shrimp Mushroom Casserole

The first time I made this shrimp and mushroom casserole, my kitchen smelled incredible. My husband kept wandering in to ask if it was ready yet. That golden bubbling topping had him practically hovering over the oven.

I served this at a small dinner party last winter. My friend Sarah, who swears she doesnt like casseroles, went back for seconds. Thats when I knew this recipe was a keeper worth sharing.

Ingredients

• Large shrimp: Fresh or thawed frozen both work beautifully, just pat them dry before cooking to prevent excess moisture in the sauce
• Cremini mushrooms: These have more depth than button mushrooms and hold their texture better during baking
• Sour cream: This creates the velvety richness that makes the sauce so luxurious without being too heavy
• Parmesan cheese: The salty nuttiness balances the mild mozzarella and adds that umami punch we all crave
• Panko breadcrumbs: These stay crunchier longer than regular breadcrumbs, creating that irresistible golden crust

Instructions

Preheat your oven:

Get it to 375°F and butter your casserole dish so nothing sticks later

Sauté the aromatics:

Cook the onion in olive oil and butter until soft, then add mushrooms until they turn golden and smell amazing

Build the sauce:

Sprinkle flour over the vegetables, stir constantly, then whisk in milk and sour cream until smooth and thickened

Add the shrimp:

Fold them in gently and cook just until they start turning pink since they will finish in the oven

Assemble and bake:

Pour everything into your dish, top with buttery panko mixed with Parmesan, and bake until bubbling and golden

Pin It

This dish became my go to for potlucks after my book club requested it three months in a row. Something about that creamy comfort food makes people feel at home.

Make It Ahead

You can assemble the entire casserole up to a day before baking. Just cover it tightly and refrigerate, then add an extra 5 to 10 minutes to the baking time since it will be cold.

Cheese Swaps

Sometimes I use Gruyère instead of mozzarella when I want something more sophisticated. The nutty flavor pairs beautifully with the earthy mushrooms.

Serving Suggestions

A crisp green salad with vinaigrette cuts through the richness perfectly. Steamed rice works too if you want something more filling.

• Crusty bread is great for soaking up that extra sauce
• A light white wine like Sauvignon Blanc complements the shrimp beautifully
• Keep red pepper flakes on the table for guests who like heat

Pin It

There is something so satisfying about pulling this golden bubbling dish out of the oven. Hope it becomes a favorite in your kitchen too.

Recipe Questions & Answers

→ Can I make this ahead of time?

Yes, assemble the casserole up to 24 hours in advance and refrigerate. Add 5-10 minutes to baking time if baking cold from the refrigerator.

→ What other cheeses work well?

Swiss, Gruyère, or aged Cheddar can replace mozzarella for deeper flavor. The Parmesan is recommended for its salty bite, but aged Asiago makes a fine substitute.

→ Can I use frozen shrimp?

Frozen shrimp work perfectly. Thaw completely in the refrigerator overnight or under cold running water, then pat dry before adding to the skillet.

→ How do I know when the shrimp are done?

Shrimp turn pink and opaque when cooked. Since they finish in the oven, remove from heat once they begin turning color in the skillet—about 2 minutes.

→ What sides pair best?

A crisp green salad with vinaigrette cuts through the richness. Steamed rice, roasted asparagus, or crusty bread also complement this creamy casserole beautifully.

→ Can I make it gluten-free?

Substitute the all-purpose flour with a 1:1 gluten-free flour blend and use gluten-free panko or crushed gluten-free crackers for the topping.