Bayou Country Shrimp Casserole

Posted on May 10 2007 in
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Bayou Country Shrimp Casserole Recipe



  • 1⁄4 cup chopped onion
  • 2 T. butter or margarine
  • 2 cans (10.75 oz. each) cream of shrimp soup, undiluted
  • 1 cup milk
  • 1 t. lemon juice
  • 2 cups cooked cubed shrimp
  • 1 box (10 oz.) frozen asparagus, cooked and drained
  • 1 pkg. (6) frozen puff pastry shells, baked


In a skillet, sauté onion in the butter until tender. Add soup and milk. Heat slowly, stirring occasionally. Bring to a boil. Add lemon juice, shrimp and asparagus. Heat, stirring often. Serve in puff pastry shells. Yield: 6 servings.

Carolyn Mercer, Fishers, Ind.