Asparagus Casserole

Ingredients

• Mozzarella cheese substitute

  1 cup, shredded or 113g

• Chicken mushroom soup

  canned, condensed

  1 can (10.75 oz) or 305g

• Shrimp

  canned

  2 can (4.5 oz), drained or 256g

• 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 dairy free cheese substitute and the 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 substitute 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.