Shrimp And Mushroom Casserole
A creamy shrimp and mushroom casserole featuring tender cooked shrimp, savory mushrooms, and melted cheese, perfect for comforting family dinners or special occasions.
Ingredients
- 1 (2 oz.) can mushroom stems and pieces
- milk
- 1/4 chopped onion ⓘ
- 1 Tbsp. butter or margarine ⓘ
- 1 (10 oz.) can frozen condensed cream of shrimp soup ⓘ
- 1 c. sliced cooked shrimp ⓘ
- 1/2 c. shredded sharp process cheese ⓘ
- 1 Tbsp. chopped parsley ⓘ
- dash of pepper
- 4 oz. (1 c.) uncooked elbow macaroni ⓘ
- 1 Tbsp. fine soft bread crumbs ⓘ
Instructions
- Drain mushrooms, saving the liquid.
- Add milk to mushroom liquid to make 3/4 cup.
- In a saucepan, cook onion and mushrooms in butter until the onion is tender and the mushrooms are lightly browned.
- Add the cream of shrimp soup, mushroom liquid, cooked shrimp, half of the shredded cheese, chopped parsley, pepper, and cooked macaroni.
- Pour the mixture into a 1 1/2-quart casserole.
- Top with bread crumbs and the remaining shredded cheese.
- Bake in a moderate oven (375°F) for 30 minutes.
- Sprinkle with additional chopped parsley before serving.
Tips & Substitutions
For a creamier casserole, consider adding a splash of heavy cream or sour cream to the mixture. If you don't have shrimp, you can substitute with cooked crab meat for a delicious twist. Ensure not to overcook the macaroni; it should be al dente as it will continue cooking in the oven. For added flavor, try incorporating some garlic powder or crushed red pepper.
Serving Suggestions
This casserole pairs beautifully with a fresh green salad or steamed vegetables for a complete meal. Consider serving it alongside a light, citrusy dressing to balance the richness. For a more substantial meal, complement with crusty bread or garlic knots. This dish is also a great addition to any seafood recipes gathering.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F for about 20 minutes or until heated through, covering with foil to prevent drying out. You can also microwave individual portions for about 2-3 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp And Mushroom Casserole contains roughly 384 calories, with 18g protein, 45g carbohydrates, and 18g fat. It is an excellent source of iron (98% of the Daily Value), vitamin C (57% of the Daily Value), and potassium (44% of the Daily Value). Note that it is relatively high in sodium, at 815mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh mushrooms instead of canned?
Yes, you can absolutely use fresh mushrooms. Sauté about 1 cup of sliced fresh mushrooms in butter until they are golden brown, then proceed with the recipe as usual. This will enhance the flavor and texture of your casserole.
How can I make this dish gluten-free?
To make this shrimp and mushroom casserole gluten-free, simply replace the elbow macaroni with gluten-free pasta. Additionally, check the labels on the cream of shrimp soup and bread crumbs to ensure they are gluten-free, or make your own gluten-free breadcrumbs.
Is it possible to freeze this casserole?
Yes, you can freeze the casserole before baking. Assemble it in a freezer-safe dish, cover it tightly, and freeze for up to 2 months. When ready to bake, thaw in the refrigerator overnight and then bake as directed. This is a great make-ahead option for busy weeknights.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).