10 3/4 oz Can cream of mushroom soup
8 oz Frozen shrimp
8 oz Can pitted black olives,
-drained and sliced in half
9 1/4 oz Can chunk tuna, drained
1/4 c Cooking sherry
2 sl White bread,
-conventionally toasted
10 1/2 oz Frozen asparagus spears,
-defrosted
1. Place first 4 ingredients in a shallow, 1 1/2-quart, heat- resistant,
non-metallic casserole. Pour sherry over ingredients and mix gently.
2. Arrange asparagus spears over mixture and heat in Microwave Oven 8
minutes
or until mixture bubbles.
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.
