Asparagus Casserole Recipe -
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Asparagus Casserole

Recipe by  

"This is a recipe passed down from my mother. If you're concerned about calories, this isn't for you. Believe me it is absolutely wonderful!!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a mixing bowl, blend cream cheese and cheddar cheese soup until there are no lumps. Fold in the shrimp.
  3. Arrange the asparagus in a 9x13 inch casserole dish. They should be arranged so that the head to tail end of the asparagus are alternated. Pour the cheese and shrimp mixture over the asparagus. Use a spatula to spread the soup around evenly. Be careful not to tear asparagus. Make sure there is at least 1/2 an inch of space between the top of the ingredients and the top of casserole dish because the casserole will boil while cooking.
  4. Bake covered in a preheated 400 degrees F (200 degrees C) oven for 35 minutes. After 35 minutes, uncover and crush fried onions on top of casserole and cook for the remaining 10 minutes uncovered.
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Reviews More Reviews

Most Helpful Positive Review
Dec 21, 2003

Rather than being concerned about the calories, beware of the cost to make this dish. I went to the store to purchase just these items and my bill came to $29.11! Ouch! But it was completely worth it when I showed up for my friends' "Sex & the City" Potluck Night and they all raved about how great it was. Medium was the largest size of Starkist canned shrimp that my grocery carries and they turned out to be a pretty good size. To cut down on calories, I used fat-free cream cheese which definitely helped cos the french fried onions had more than 100g of fat in the one can. Yikes. So if I could think of a way to use just 1/2 a can and mix it with something else to sprinkle on top then it would be absolutely perfect. Oh yes, one final thing: when I make this again I'll cut up the asparagus into bite-sized pieces. The long strands of soft asparagus were just too hard to eat (and serve).

Most Helpful Critical Review
Oct 18, 2003

Everyone loved it, I thought it was okay. I will do it again, but next time I definatly will cut the asparagus in half or thirds.. was a little messy to serve.


74 Ratings

Dec 21, 2003

Even people who say they don't like asparagus admit that they like it when it's prepared this way! Like other reviewers, I, too, cut the asparagus into pieces rather than leaving in stalks and used fat-free cream cheese to cut down on calories. The canned shrimp seemed rather expensive so I purchased shrimp from the grocery's seafood/deli area, which was cheaper and doubled the amount used (to 16oz). It's a fabulous recipe and it's quickly becoming one that I'm known for bringing to events. Thanks Erin for posting it!

Dec 21, 2003

This recipe was a big hit for our Thanksgiving Dinner. It was GREAT! Everyone wanted the recipe. I too used a pound of fresh shrimp instead of the canned. I also used the already cut asparagus. This will be the dish I bring to all my family gatherings.

Apr 09, 2007

My grandmother asks for this recipe every time I serve it! I use fresh asparagus and shrimp. It makes the texture and flavor sooo much better, without jacking up the price too much.

Dec 05, 2008

I used fresh asparagus and shrimp instead of canned. HUGE hit! Even my husband ate it and the kids gave it a try!

Jun 03, 2006

This was SO GOOD!! Fed a housefull of guests on Easter and it was a huge hit. Very rich, I didn't find it to be bland at all. I used large frozen tailless shrimp. Not an everyday recipe due to the cost and richness, but exquisite for special occasions.

Jan 06, 2011

Wasn't sure if I would like this, but, I really did enjoy it and my husband loved this. It got 4 stars because it is very rich. I did use reduced fat cream cheese and fresh shrimp and fresh asparagus. Next time I will use more shrimp. I didn't add the fried onions but I did sprinkle bread crumbs on it.


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  • Calories
  • 533 kcal
  • 27%
  • Carbohydrates
  • 25.4 g
  • 8%
  • Cholesterol
  • 148 mg
  • 49%
  • Fat
  • 40.7 g
  • 63%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 18.1 g
  • 36%
  • Sodium
  • 1608 mg
  • 64%

* Percent Daily Values are based on a 2,000 calorie diet.

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