Asparagus Casserole


"This is a recipe passed down from my mother. If you're concerned about calories, this isn't for you. Believe me it is absolutely wonderful!!"

Ingredients 1 h {{adjustedServings}} servings 533 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 533 kcal
  • 27%
  • Fat:
  • 40.7 g
  • 63%
  • Carbs:
  • 25.4g
  • 8%
  • Protein:
  • 18.1 g
  • 36%
  • Cholesterol:
  • 148 mg
  • 49%
  • Sodium:
  • 1608 mg
  • 64%

Based on a 2,000 calorie diet

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  • Prep

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  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.
Tips & Tricks
Oven-Roasted Asparagus

This easy technique makes asparagus tangy and savory. Enjoy!

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Reviews 64

  1. 74 Ratings


Rather than being concerned about the calories, beware of the cost to make this dish. I went to the store to purchase just these items and my bill came to $29.11! Ouch! But it was completely worth it when I showed up for my friends' "Sex & the City" Potluck Night and they all raved about how great it was. Medium was the largest size of Starkist canned shrimp that my grocery carries and they turned out to be a pretty good size. To cut down on calories, I used fat-free cream cheese which definitely helped cos the french fried onions had more than 100g of fat in the one can. Yikes. So if I could think of a way to use just 1/2 a can and mix it with something else to sprinkle on top then it would be absolutely perfect. Oh yes, one final thing: when I make this again I'll cut up the asparagus into bite-sized pieces. The long strands of soft asparagus were just too hard to eat (and serve).


Even people who say they don't like asparagus admit that they like it when it's prepared this way! Like other reviewers, I, too, cut the asparagus into pieces rather than leaving in stalks and used fat-free cream cheese to cut down on calories. The canned shrimp seemed rather expensive so I purchased shrimp from the grocery's seafood/deli area, which was cheaper and doubled the amount used (to 16oz). It's a fabulous recipe and it's quickly becoming one that I'm known for bringing to events. Thanks Erin for posting it!


This recipe was a big hit for our Thanksgiving Dinner. It was GREAT! Everyone wanted the recipe. I too used a pound of fresh shrimp instead of the canned. I also used the already cut asparagus. This will be the dish I bring to all my family gatherings.