Asparagus Casserole

Ingredients

• Cream cheese

  low fat

  2 package (8 oz) or 454g

• Cheese soup

  canned, condensed

  1 can (11 oz), undiluted or 312g

• Asparagus

  canned, drained

  3 can (300 x 407) or 744g

• Onion

  canned

  2 cup, chopped or diced or 448g

Directions

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.