Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 can | (10 3/4 oz) condensed cream of mushroom soup |
| ¼ cup | Half and half |
| ⅛ teaspoon | Ground red pepper |
| ⅛ teaspoon | Ground black pepper |
| 1 pack | (10 oz) frozen peas; thawed |
| 1 \N | Jar; (2 1/2 oz) mushrooms, drained |
| 2 tablespoons | Finely chopped onion |
| 1 pounds | Cooked seafood; cut into bite-size pieces |
| 2 tablespoons | Sherry; (up to 3) |
1. Blend soup, half and half, and peppers in a 2-qt. microwavable casserole: mix well. Add peas, mushrooms and onion. Cook covered 3½ to 4 ½ minutes on high or until heated through, stir once.
2. Stir seafood and sherry into mushroom mixture. Cook covered 4 ½ to 5 ½ min. on high or until heated through, stir once. Let stand covered 5 minutes. Serve on toast.
Posted to Bakery-Shoppe Digest by travelers4now@... (Gary & Doris McCoy) on Apr 07, 1998