Tuna Shrimp Delight
|Canned cream of mushroom soup||11 Ounce|
|Frozen shrimp||8 Ounce|
|Canned pitted black olives||8 Ounce, drained and sliced in half|
|Canned chunk tuna||9 Ounce, drained|
|Cooking sherry||1⁄4 Cup (4 tbs)|
|Frozen asparagus spears||11 Ounce, Defrosted|
|White bread slice||2 (Conventionally Toasted)|
Place first 4 ingredients in a shallow, 1 1/2 quart, heat-resistant, non-metallic casserole.
Pour sherry over ingredients and mix gently.
Arrange asparagus spears over mixture and heat on full power 8 minutes or until mixture bubbles.
Cut conventionally toasted bread into 9 squares per slice.
Arrange toast squares on top of casserole filling during last 30 seconds of cooking time.