Asparagus Supreme
📜 Collection: Dwayne Collection | ✍️ Attribution: Sharon | 📂 Category: Sides A comforting vintage asparagus casserole featuring a creamy shrimp soup base, sour cream, and a buttery herb-seasoned stuffing crust. Perfect as a savory side dish for holiday dinners or family gatherings.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 35 mins | None | 6 servings |
🔪 Key Equipment
- Saucepan
- Colander
- Mixing bowl
- 1-quart baking dish
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 4 cups | Asparagus | fresh, cut up (or two 8 oz packages frozen cut asparagus) |
| 1 can | Cream of Shrimp Soup | condensed |
| 1/2 cup | Sour Cream | dairy |
| 2 tbsp | Carrot | coarsely shredded |
| 1 tsp | Onion | grated |
| 1/8 tsp | Black Pepper | |
| 1/2 cup | Stuffing Mix | herb-seasoned |
| 1 tbsp | Butter | melted (or margarine) |
Instructions
Step 1: Cook the Asparagus
- Cook 4 cups fresh asparagus in boiling water for 5-6 mins or until crisp-tender. (If using two 8 oz packages frozen cut asparagus, cook according to package directions). Drain well.
Step 2: Assemble the Casserole
- In a mixing bowl, combine 1 can condensed cream of shrimp soup, 1/2 cup dairy sour cream, 2 tbsp coarsely shredded carrot, 1 tsp grated onion, and 1/8 tsp pepper.
- Gently fold the drained asparagus into the soup mixture.
- Turn the mixture into an ungreased 1-quart baking dish.
Step 3: Add Topping and Bake
- Combine 1/2 cup herb-seasoned stuffing mix and 1 tbsp melted butter.
- Sprinkle the stuffing mixture around the edge of the asparagus mixture.
- Bake uncovered in a 350°F oven for 30-35 mins until hot, bubbling, and the stuffing topping is golden brown.
💡 Make-Ahead & Storage: Can be assembled up to a day ahead (without the stuffing topping), covered, and refrigerated. Add the buttered stuffing mix just before baking, adding 5-10 minutes to the baking time if cold.
Original Recipe Scan
