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Seafood Asparagus Bake

Microwave.Lady's picture
Ingredients
  Sliced almonds 1⁄2 Cup (8 tbs)
  Butter/Margarine 1 Tablespoon
  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
  Pepper 1⁄8 Teaspoon
Directions

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.
Set aside.
Unwrap asparagus and place on plate.
Microwave at High for 3 to 5 minutes, or until defrosted.
Drain.
Set aside.
In 2-quart casserole, combine celery and onion.
Cover.
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.
Mix well.
Re-cover.
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.

Recipe Summary

Course: 
Side Dish
Method: 
Microwaving
Ingredient: 
Seafood

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