| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Main dish, Fish, Appetizers, Microwave |
6 |
Servings |
INGREDIENTS
| 10 3/4 |
oz |
Can cream of mushroom soup |
| 8 |
oz |
Frozen shrimp |
| 8 |
oz |
Can pitted black olives, drained and sliced in half |
| 9 1/4 |
oz |
Can chunk tuna, drained |
| 1/4 |
c |
Cooking sherry |
| 2 |
sl |
White bread, conventionally toasted |
| 10 1/2 |
oz |
Frozen asparagus spears, defrosted |
INSTRUCTIONS
1. Place first 4 ingredients in a shallow, 1 1/2-quart, heat- resistant,
non-metallic casserole. Pour sherry over ingredients and mix gently. 2.
Arrange asparagus spears over mixture and heat in Microwave Oven 8 minutes
or until mixture bubbles. 3. Cut conventionally toasted bread into 9
squares per slice. Arrange toast squares on top of casserole filling during
last 30 seconds of cooking time.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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