Seafood Asparagus Bake
|Sliced almonds||1⁄2 Cup (8 tbs)|
|Frozen asparagus cuts||10 Ounce (1 Package)|
|Thinly sliced celery||1⁄3 Cup (5.33 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Instant rice||1 1⁄2 Cup (24 tbs)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Condensed cream of shrimp soup||10 3⁄4 Ounce (1 Can)|
|Canned crabmeat||6 Ounce, drained and cartilage removed (1 Can)|
|Canned small shrimp||4 1⁄4 Ounce, drained (1 Can)|
|Fresh lemon juice||1 Tablespoon|
|Grated lemon peel||1⁄2 Teaspoon|
|Dried dill weed||1⁄4 Teaspoon|
In 9-inch round baking dish, combine almonds and butter.
Microwave at High for 4 to 5 minutes, or just until almonds begin to brown, stirring once.
Unwrap asparagus and place on plate.
Microwave at High for 3 to 5 minutes, or until defrosted.
In 2-quart casserole, combine celery and onion.
Microwave at High for 2 1/2 to 3 1/2 minutes, or until tender-crisp, stirring once.
Stir in asparagus and remaining ingredients, except toasted almonds.
Microwave at High for 10 to 15 minutes, or until mixture boils, stirring after every 5 minutes.
Stir in almonds.
Let stand, covered, for 5 minutes.