Seafood Delight

• 2 cans asparagus spears
• 1/2 lb. grated sharp cheese
• 2 (7 oz.) cans white crab meat
• 1 (4 1/2 oz.) can shrimp
• 2 small cans sliced mushrooms, drained
• 2 cans mushroom soup
• 1/2 c. sliced almonds
• 1/2 c. fine bread crumbs
• 1/2 tsp. dry mustard
• 2 Tbsp. lemon juice
• 3 Tbsp. dry sherry
• paprika
• salt and pepper to taste

1. Butter large shallow casserole.
2. Line with asparagus.
3. Sprinkle some cheese over top.
4. Cover with crab and shrimp.
5. Sprinkle with cheese.
6. Cover with drained mushrooms and mushroom soup to which lemon juice and dry mustard have been added.
7. Also add salt, pepper and sherry.
8. Scatter almonds and bread crumbs on top.
9. Add the rest of cheese and paprika.
10. Cover tightly with foil and bake 30 minutes at 350u0b0.
11. Brown under broiler until brown.
12. Can make day ahead and store in refrigerator.

cheese, white crab meat, shrimp, mushrooms, mushroom soup, almonds, bread crumbs, dry mustard, lemon juice, sherry, paprika, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=300865 (may not work)