Lobster En Casserole
|Chopped onion||2 Tablespoon|
|Garlic||1⁄2 Clove (2.5 gm), minced|
|Condensed cheddar cheese soup||1⁄2 Ounce (Use 1 Can, About 0.5 Cup)|
|Canned sliced mushrooms||3 Ounce, drained|
|Milk||1⁄4 Cup (4 tbs)|
|Dry sherry||2 Tablespoon|
|Snipped parsley||1 Tablespoon|
|Lobster||1 1⁄2 Cup (24 tbs) (Canned Or Fresh Or Frozen Cooked)|
|Frozen peas||1⁄2 Cup (8 tbs), cooked, drained|
|Buttered soft bread crumbs||1 Tablespoon, buttered|
Cook onion and garlic in butter till tender but not brown.
Stir in soup and mushrooms.
Gradually blend in milk, wine, and parsley.
Add lobster and peas.
Cook and stir till heated through.
Spoon into two 1 cup casseroles; top each with a wreath of crumbs.
Bake in a moderate oven (350Â°) for 25 to 30 minutes