Asparagus Casserole

Ingredients

• Pam cooking spray

  Oil, original

  1 spray , about 1/3 second or 0.3g

• Butter

  Unsalted

  2 tbsp or 28g

• Shrimp

  Crustaceans, mixed species, raw

  9 oz or 255g

• Asparagus

  Raw

  1 ½ lb or 680g

• Cream cheese

  Low fat

  2 package (8 oz) or 454g

• Cheese soup

  Canned, condensed

  1 can (11 oz), undiluted or 312g

• Onions, Original, Crispy Fried

  French's

  48 tbsp. or 168g

Directions

1. Preheat the oven to 400°F and grease a casserole dish with nonstick cooking spray.
2. Snap off the woody ends of the asparagus and cut the spears into 1-inch pieces.
3. Heat half of the butter in a skillet over medium heat and add the asparagus. Cook, stirring often, for 3 to 6 minutes, or until tender. Arrange in the bottom of the casserole dish.
4. Heat the remaining butter in the same skillet. Add the shrimp and cook for 1-2 minutes per side until just opaque and cooked through.
5. In a mixing bowl, blend the cream cheese and cheese soup until smooth, then fold in the shrimp.
6. Pour the cheese and shrimp mixture over the asparagus and spread evenly with a spatula, being careful not to tear the asparagus.
7. Ensure there is at least 1/2 inch of space between the top of the ingredients and the top of the casserole dish to allow for boiling.
8. Bake covered for 35 minutes.
9. Uncover and sprinkle crushed fried onions on top. Bake for the remaining 10 minutes uncovered.