Justin Wilson Looking Back - Asparagus with Shrimp Casserole

Cook along with Justin Wilson’s Looking Back every Saturday at 4:30 pm ET on RFD-TV

Makes 6 servings


  • 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 of boiled, 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 cup of bread crumbs


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 the cheese. Continue this process of alternating layers of shrimp and cheese until casserole is three-fourths full with a cheese layer on top.

In a bowl, beat the two eggs, and gradually add, as you beat, one cup of wine. Continue to beat until the mixture smells like eggnog. Add Worcestershire, hot sauce, and salt; pour over ingredients in casserole.

Pour cream of mushroom soup over the casserole, and top with bread crumbs.

Bake for one hour.


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