Creamy Seafood Casserole With Wine, Mushrooms, Shrimp, and Crabmeat

Gather the ingredients. The Spruce Eats / Julia Hartbeck Heat the oven to 350 F (180 C/Gas 4). Melt 1 tablespoon of butter in a medium saucepan or sauté pan over medium heat. Add the sliced mushrooms and cook, stirring, until they are tender. The Spruce Eats / Julia Hartbeck In a buttered 1 1/2-quart casserole, combine the seafood. Add the cooked mushrooms. The Spruce Eats / Julia Hartbeck Add the remaining 4 tablespoons of butter to the saucepan, and place it over medium-low heat; stir in flour until smooth and bubbly. Continue cooking, stirring, for 2 minutes. The Spruce Eats / Julia Hartbeck Gradually add the milk, stirring constantly. Continue to cook over low heat, stirring constantly, until the sauce is thickened and bubbly. Stir in the seasonings, herbs, and wine. The Spruce Eats / Julia Hartbeck Gently stir sauce into seafood mixture. Sprinkle with Parmesan cheese. The Spruce Eats / Julia Hartbeck Bake the casserole in the preheated oven for 20 minutes. The Spruce Eats / Julia Hartbeck Then broil for a minute to brown top. The Spruce Eats / Julia Hartbeck Serve immediately. The Spruce Eats / Julia Hartbeck