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Asparagus Casserole Recipe

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This recipe for Asparagus Casserole, by , is from Story County Medical Center Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Stasia Renfrow
Added: Sunday, January 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 (8 ounce) packages whipped cream cheese
1 (11 ounce) can condensed cheese soup
2 (4 ounce) cans shrimp, drained
3 (15 ounce) cans asparagus, drained
1 (6 ounce) can French-fried onions

Directions:
Directions:
Preheat oven to 400. In a mixing bowl, blend cream cheese and cheddar cheese soup until there are no lumps. Fold in the shrimp. 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. Bake covered in a preheated 400 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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