Tuna Shrimp Delight
Submitted by kiansgurl2001
A retro microwave casserole loaded with chunk tuna, shrimp, black olives, and asparagus in creamy mushroom soup with a splash of sherry. Topped with crispy toast squares, this quick seafood bake is ready in 30 minutes.
YIELD
6 servingsPREP
10 minCOOK
20 minREADY
30 minThis is pure vintage entertaining in a casserole dish, the kind of recipe that showed up at church suppers and bridge club luncheons and never failed to impress.
Chunk tuna and shrimp get folded into cream of mushroom soup with halved black olives, then the whole thing gets a generous splash of cooking sherry for a touch of old-school sophistication.
Asparagus spears lay across the top like a green crown, and little squares of crispy toast finish the whole thing off with crunch.
The microwave does the heavy lifting here, so you’re looking at 30 minutes from fridge to table.
Kitchen Tips
- Thaw the shrimp and asparagus completely and pat them dry before assembling so the casserole doesn’t get watery
- Cut the toast into small squares right before adding them so they stay crisp and don’t go soggy
- If you prefer oven cooking, bake covered at 350 for about 25 minutes, then add the toast squares and bake uncovered for 5 more
Ingredients
Directions
Place first 4 ingredients in a shallow, 1½-quart, heat- resistant, Pour sherry over ingredients and mix gently.
Arrange asparagus spears over mixture and heat in 3. Cut conventionally toasted bread into 9 squares per slice. Arrange toast squares on top of casserole filling during last 30 seconds of cooking time.
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