Tuna Shrimp Delight
Yield
6 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 ¾ | ounces |
cream of mushroom soup
can |
|
| 8 | ounces |
shrimp
frozen |
|
| 8 | ounces |
black olives
pitted, can, drained and sliced in half |
|
| 9 ¼ | ounces |
tuna fish
chunk, drained can |
|
| ¼ | cup |
sherry
cooking |
*
|
| 2 | slices |
white bread
conventionally toasted |
|
| 10 ½ | ounces |
asparagus
defrosted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 310.7 | ml/g |
cream of mushroom soup
can |
|
| 231.2 | ml/g |
shrimp
frozen |
|
| 231.2 | ml/g |
black olives
pitted, can, drained and sliced in half |
|
| 267.3 | ml/g |
tuna fish
chunk, drained can |
|
| 59 | ml |
sherry
cooking |
*
|
| 2 | slices |
white bread
conventionally toasted |
|
| 303.5 | ml/g |
asparagus
defrosted |
|
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.
