12 oz softened cream cheese
1 can, 10.5 oz, cream of cheddar cheese soup
8 oz shrimp
3 cans, 10.5 oz each, cut asparagus, drained
1 package, 6 oz, french fried onions
salt and pepper
Preheat oven to 400 and grease a casserole dish with nonstick cooking spray. Set aside.
THIS STEP ONLY IF COOKING FRESH SHRIMP: Cook 8 oz of shrimp, sauteing in butter, for casserole. Fresh shrimp equals approx 18 large shrimp or 20 medium shrimp. It’s not a big deal if you are off too much as this is a casserole dish.
In a mixing bowl, add softened cream cheese and cream of cheddar soup and mix well – handheld mixer works well when working with cream cheese blocks.
Stir in cooked shrimp and season bowl with salt and pepper.
Place asparagus into the bottom of the casserole dish. If you are using canned, make sure asparagus is drained completely to avoid extra moisture. If you are using frozen, make sure asparagus is properly steamed, drained of excess water, and cooled before the next step.
Spread cream cheese mixture evenly across the top of the asparagus in the casserole dish.
Cover casserole with foil and bake for 35 minutes.
Remove foil and discard.
Top with crispy fried onions and return to oven for 10 minutes.
Asparagus Casserole will be hot and bubbly around the edges.
Let stand 5 minutes before serving to the firm.