Cook along with Justin Wilson’s Looking Back every Saturday at 4:30 pm ET on RFD-TV
Makes 6 servings
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 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
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 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.
Enjoy!
