Serves 6 people
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 teaspoon of Worcestershire sauce
- 1 teaspoon of Louisiana hot sauce
- 1 1/2 teaspoon of salt
- 1 can of cream of mushroom soup
- 3/4 cups of bread crumbs
Instructions:
Preheat oven to 350 degrees.
Put olive oil in bottom of 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 the process of alternating layers of shrimp and cheese until casserole is 3/4 full with cheese layer on top.
In a bowl, beat the two eggs, and gradually add, as you beat, 1 cup of wine. Continue to beat until the mixture smells like eggnog. Add Worcestershire, hot sauce, and salt; and pour over ingredients in casserole.
Pour mushroom soup over the casserole, and top with bread crumbs.
Bake in the oven for one hour.
