Lobster En Casserole
|Soft bread crumbs||1 Cup (16 tbs)|
|Garlic||1⁄2 Clove (2.5 gm), peeled and crushed|
|Finely chopped onion||2 Tablespoon|
|Canned cheddar cheese soup||2⁄3 Cup (10.67 tbs)|
|Canned sliced mushrooms||4 Ounce, drained (1 Can Of 4 Ounce)|
|Milk||1⁄4 Cup (4 tbs)|
|Dry sherry||2 Tablespoon|
|Chopped parsley||1 Tablespoon|
|Cooked peas||1⁄2 Cup (8 tbs), drained|
|Cooked lobster||1 1⁄2 Cup (24 tbs), cubed (Canned, Fresh Or Frozen)|
In a small, heat-resistant, non-metallic bowl melt the 2 tablespoons butter on full power for 30 seconds.
Place soft bread crumbs in melted butter and coat with butter.
In deep, 2 1/2 quart, heat-resistant, non-metallic casserole place the 1 tablespoon butter.
Heat 30 seconds on full power .
Add onion and garlic to melted butter and heat, uncovered, on full power 2 minutes or until onion is tender.
Stir soup and mushrooms into onions and garlic.
Gradually blend in milk, sherry and parsley.
Add peas to soup mixture.
Add lobster and bread crumb mixture to soup mixture.
Stir to combine all ingredients.
Heat, uncovered, on roast for 7 minutes or until sauce bubbles.