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Baked shrimp and artichoke casserole in sherry cream sauce with mushrooms, Parmesan, paprika, and parsley.

Shrimp & Artichoke Casserole

A sherry cream sauce settles around tender shrimp and artichoke hearts as this casserole bubbles in the oven. It has the rich, old-fashioned supper-club feel that calls for bread to catch the extra sauce.

By Betty Lou Gardner45 minUpdated 2026-08-25

This Shrimp & Artichoke Casserole is rich, creamy, and full of classic supper-club flavor with tender shrimp, buttery mushrooms, artichoke hearts, and silky sherry cream sauce baked until hot and bubbling! Served with rice, noodles, or toasted bread, it’s an elegant old-fashioned casserole that feels especially fitting for holidays, dinner parties, and special suppers.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

I think seafood casseroles like this taste best with plenty of bread nearby for soaking up the extra sauce. I sometimes sprinkle a little parsley over the top right before serving because it makes the whole dish look fresher on the table.

Overhead view of baked shrimp and artichoke casserole with mushrooms, Parmesan, paprika, and chopped parsley.

How to Make Shrimp & Artichoke Hearts Casserole

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Cooked shrimp arranged over quartered artichoke hearts in a shallow oval baking dish.
01

Layer the Artichokes and Shrimp

Arrange well-drained artichoke quarters in the baking dish and spread the cooked shrimp evenly over them.

Sliced button mushrooms sautéing in butter until browned in a skillet.
02

Brown the Mushrooms

Sauté sliced mushrooms in butter until tender, lightly browned, and no longer watery.

Sherry cream sauce being whisked in a saucepan beside white sauce mix, a cream-and-milk mixture, sherry, and Worcestershire sauce.
03

Prepare the Cream Sauce

Whisk the white sauce mix with cream and milk until smooth and thickened, then add the dry sherry and Worcestershire sauce.

Assembled shrimp and artichoke casserole topped with Parmesan and paprika before baking.
04

Top and Bake

Pour the sauce over the casserole, sprinkle with Parmesan and paprika, and bake until hot and bubbling.

05

Finish and Serve

Let the casserole stand briefly, garnish with parsley, and serve with rice, noodles, or toasted bread.

Baked shrimp and artichoke casserole in sherry cream sauce with mushrooms, Parmesan, paprika, and parsley.

Shrimp & Artichoke Casserole

A sherry cream sauce settles around tender shrimp and artichoke hearts as this casserole bubbles in the oven. It has the rich, old-fashioned supper-club feel that calls for bread to catch the extra sauce.

By Betty Lou Gardner

Prep10 minCook30 minTotal45 minDifficultyEasy
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Ingredients

Scale

Scaling note: Scaling is withheld until recipe-specific quantities, method safety, and instruction synchronization are verified.

Shrimp & Artichoke Casserole

Topping

Garnish

Instructions

  1. butter for the baking dish
  2. 1 can artichoke hearts, 1 pound shrimp
  3. 8 oz mushrooms, 4 tablespoons butter
  4. 1 package white sauce mix, 1 cup heavy cream, ½ cup whole milk, ¼ cup sherry, 1 tablespoon Worcestershire sauce
  5. ¼ cup Parmesan cheese, ¼ teaspoon paprika
  7. 1 tablespoon parsley

Nutrition (Approximate Per Serving)

Yield

4 servings — Serving size: ¼ of casserole

Some ingredients could not be modeled and may meaningfully change the totals. Treat these values as a rough estimate.

Calories
520
Carbohydrates
15 g
Protein
35 g
Fat
36 g
Saturated Fat
22.5 g
Cholesterol
320 mg
Sodium
350 mg
Fiber
4.5 g
Total Sugars
5.5 g

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Betty Lou Gardner

Betty Lou Gardner

Betty Lou Gardner’s family recipes are preserved in Granny’s Recipe Box.

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