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Baked Seafood And Asparagus |
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Serves: 8
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1 15-ounce can asparagus spears drained, or 1 10-ounce package frozen cooked
1 cup pasta shells cooked in salted water
2 7 1/2-ounce cans tuna Albacore, drained (reserve liquid)
1 4 1/4-ounce can shrimp medium shrimp, drained (reserve liquid)
Salt to taste
1 8-ounce can water chestnuts sliced, drained
1 3 1/2-ounce can mushrooms sliced, drained
4 green onions minced (including some greens)
2 tablespoons butter or margarine
2 tablespoons flour
2 10 1/2-ounce cans cream of mushroom soup
1/2 cup mayonnaise real
2 tablespoons vermouth
3/4 cup swiss cheese shredded natural
Heat oven to 350° F. Lightly grease a 9 x 13-inch oven dish. Layer asparagus in bottom of pan in one layer followed by macaroni. Crumble tuna and mix with shrimp; layer on top of macaroni. Sprinkle lightly with salt. Layer on water chestnuts, mushrooms, and onions. In saucepan, melt butter or margarine and add flour; cook, stirring, for 3 minutes. Add reserved liquids from shrimp and tuna, mushroom soup, mayonnaise, and vermouth; cook, stirring for 5 minutes. Spread this over top of layers and sprinkle with shredded cheese. Bake for 30 minutes or until hot and bubbly.
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