Categories: Casseroles- One Dish Meals- Stir Fry- Pot Pies

Ingredients

• 2 Tbsp. olive oil
• 1 large can asparagus spears
• 1/2 cup shredded cheddar cheese
• 1/2 cup Romano cheese, shredded
• 1 lb. shrimp cut up
• 2 eggs, whipped
• 1 cup sauterne wine
• 1 Tbsp. Worcestershire sauce
• 1 tsp. Louisiana Hot Sauce
• 1 1/2 tsp. salt
• 1 can cream of mushroom soup
• 1 1/2 tsp. salt
• 1 can cream of mushroom soup
• 3/4 cup bread crumbs

Directions

1. Place olive oil in casserole. layer with asparagus spears evenly. Sprinkle with enough cheddar cheese to cover. Sprinkle with 1/4 cup Romano cheese. Top with chopped shrimp. Add another layer of cheddar, and 1/4 cup Romano.

2. In a small bowl whip eggs. Whip in 1 cup sauterne wine gradually. Blend in 1 Tbsp. Add to Worcestershire sauce, 1 tsp. Louisiana Hot sauce, and 1 1/2 tsp. salt. Beat well to mix.

3. Pour over casserole. Spread cream of mushroom soup over casserole. Spread cream of mushroom soup over casserole. Sprinkle 3/4 cup bread crumbs over top. Bake at 350 degrees for 1 hour.

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