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Seafood Asparagus Bake Recipe
|Sliced almonds||1⁄2 Cup (8 tbs)|
|Frozen asparagus cuts||10 Ounce (1 Package)|
|Thinly sliced celery||1⁄3 Cup (5.33 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Instant rice||1 1⁄2 Cup (24 tbs)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Condensed cream of shrimp soup||10 3⁄4 Ounce (1 Can)|
|Canned crabmeat||6 Ounce, drained and cartilage removed (1 Can)|
|Canned small shrimp||4 1⁄4 Ounce, drained (1 Can)|
|Fresh lemon juice||1 Tablespoon|
|Grated lemon peel||1⁄2 Teaspoon|
|Dried dill weed||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 2106 Calories from Fat 534
% Daily Value*
Total Fat 61 g94.1%
Saturated Fat 18.2 g91.1%
Trans Fat 0 g
Cholesterol 240.5 mg
Sodium 3233.2 mg134.7%
Total Carbohydrates 292 g97.4%
Dietary Fiber 21.7 g86.9%
Sugars 27.8 g
Protein 106 g213%
Vitamin A 62.6% Vitamin C 51.4%
Calcium 74.5% Iron 82.5%
*Based on a 2000 Calorie diet
Microwave at High for 4 to 5 minutes, or just until almonds begin to brown, stirring once.
Unwrap asparagus and place on plate.
Microwave at High for 3 to 5 minutes, or until defrosted.
In 2-quart casserole, combine celery and onion.
Microwave at High for 2 1/2 to 3 1/2 minutes, or until tender-crisp, stirring once.
Stir in asparagus and remaining ingredients, except toasted almonds.
Microwave at High for 10 to 15 minutes, or until mixture boils, stirring after every 5 minutes.
Stir in almonds.
Let stand, covered, for 5 minutes.