2 tbsp. chopped onion
1/2 clove garlic, minced
1 tbsp. butter
1/2 can Cheddar cheese soup
1 (3-oz.) can sliced mushrooms, drained
1/4 cup milk
2 tbsp. dry sherry
1 tbsp. minced parsley
1 1/2 cups cooked lobster
1/2 cup frozen peas, cooked and drained
1 tbsp. buttered soft bread crumbs
Sauté onion and garlic in butter in skillet until tender. DO NOT brown.
Add soup and mushrooms; mix well. Add milk, sherry and parsley
gradually; mix well. Add lobster and peas.
Cook until heated through, stirring constantly. Spoon into 2 (1-cup)
casseroles. Top each with crumbs.
Bake at 350ºF. for 25 minutes or until golden.
Tuesday, March 24, 2009