Shrimp, Mushroom And Artichoke Casserole
A rich seafood casserole featuring shrimp, mushrooms, and artichokes in a creamy wine sauce, topped with cheese and paprika—perfect for a comforting, elegant meal served over rice.
Ingredients
Instructions
- Melt 2 1/2 tablespoons butter and sauté mushrooms; set aside.
- Boil and peel the shrimp.
- In a 2-quart casserole, layer artichoke hearts, shrimp, and mushrooms.
- Make sauce by melting 4 1/2 tablespoons butter, stirring with a wire whisk, add flour, then milk and cream.
- Stir until thick; add wine, Worcestershire, salt, and pepper to the cream sauce.
- Pour the sauce over the layered ingredients.
- Sprinkle grated cheese on top, then paprika.
- Bake at 375°F for 20 to 30 minutes.
- Serve over rice; better if made the day before.
Tips & Substitutions
For added depth, consider using a mix of wild mushrooms for more flavor. If you don’t have dry white wine, a splash of lemon juice or apple cider vinegar can work as a substitute. You can also use frozen shrimp; just ensure they're thawed completely before use. If you prefer a lighter dish, reduce the amount of cream and increase the milk.
Serving Suggestions
This casserole pairs beautifully with a simple side salad or steamed vegetables to balance the richness. Serve it over rice for a filling meal, or try with crusty bread to soak up the sauce. For a twist, consider serving alongside a refreshing Salad Crab Louie for a delightful seafood-themed dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in a preheated oven at 350°F until heated through, about 15-20 minutes. If it seems dry, add a splash of milk or cream before reheating to maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp, Mushroom And Artichoke Casserole contains roughly 471 calories, with 15g protein, 41g carbohydrates, and 27g fat. It is an excellent source of iron (37% of the Daily Value), protein (29% of the Daily Value), and vitamin D (25% of the Daily Value), and a good source of vitamin C and dietary fiber. Note that it is relatively high in sodium, at 1222mg per serving (53% 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 artichokes instead of canned?
Yes, fresh artichokes can be used, but they require more preparation. You'll need to trim and cook them before adding to the casserole. Boil them until tender, then chop and layer them in the dish. This will enhance the flavor and texture of the casserole.
What type of cheese should I sprinkle on top?
A blend of mozzarella and parmesan works well for a deliciously melty topping. Alternatively, you could use cheddar or Gruyère for a sharper flavor. Just be sure to sprinkle it generously before baking to achieve a nice golden crust.
Is it possible to make this casserole ahead of time?
Yes, this casserole can be made a day in advance. Assemble the layers and sauce, but don’t bake it until you’re ready to serve. Cover it tightly and refrigerate. When ready, bake it in the oven; this can enhance the flavors as they meld overnight.
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).