We’ve got another fantastic recipe from Mr. Justin Wilson! This week, let’s cook up his rich and cheesy Asparagus and Shrimp Casserole made with tender shrimp, green asparagus, and a creamy wine-infused sauce. This easy, crowd-pleasing dish from Justin Wilson is full of bold Southern flavor—perfect for holidays, potlucks, or Sunday dinner.
———
Justin Wilson’s Asparagus and Shrimp Casserole
Cheesy, shrimp-stuffed, and full o’ Cajun flavor— Justin Wilson’s Asparagus and Shrimp Casserole recipe will have you saying with every bite, “Glad to eat you, I garontee!”
SERVINGS: 6
PREP TIME: 15 minutes
COOK TIME: 1 hour
TOTAL TIME: 1 hour, 15 minutes
Ingredients
- 2 tablespoons of olive oil
- 1 can of green asparagus
- 1 1/2 cups of American cheese (grated)
- 1/2 cup of Romano cheese (grated)
- 2 cups boiled and peeled shrimp
- 2 eggs
- 1 cup of Sauterne wine or dry white wine
- 2 teaspoons of Worcestershire sauce
- 1 teaspoon of Louisiana hot sauce
- 1 1/2 teaspoons of salt
- 1 can of cream of mushroom soup
- 3/4 cups of bread crumbs
Cooking Instructions
- Preheat oven to 350 degrees.
- Put olive oil in the bottom of the casserole, and spread asparagus over it. Then add a layer of American and Romano cheese, followed by a layer of shrimp, and topped by another layer of cheese.
- Continue alternating layers of shrimp and cheese until the casserole is 3/4 full and has a cheese layer on top.
- In a bowl, beat the two eggs and gradually add 1 cup of wine as you beat. Continue to beat until the mixture smells like eggnog. Add Worcestershire, hot sauce, and salt, and pour over the ingredients in the casserole.
- Pour mushroom soup over the casserole, and top with bread crumbs.
- Bake in the oven for one hour.
———
Justin Wilson’s videos are brought to you by Lehman’s On the Square.
Related Stories
Representative Henry Cuellar (D-TX), who sits on the U.S. House Appropriations Committee, spoke exclusively with RFD NEWS about what Congress is doing to address screwworm concerns, including funding for a sterile fly production facility in Mexico.
Twisted Skillet’s Cantina Peanuts are a crispy bar snack made with raw Spanish peanuts, fried up with garlic, chile de árbol, and crunchy tortilla bits, creating a classic, savory Mexican “botana” or appetizer.
The fun continues in Nashville next year at CattleCon 2027!
Joined by her parents and sisters, we go beyond Kirbe’s job hosting FarmHER + RanchHER to discover the person and story behind the show.
Quick to prep and packed with flavor, this dish is a bold way to kick up any weekend spread.
University of Nebraska-Lincoln President Dr. Jeffrey Gold talks about heart health and preventive care for viewers in rural communities.
