10 3/4 oz Can cream of mushroom soup

8 oz Frozen shrimp

8 oz Can pitted black olives,

-drained and sliced in half 9 1/4 oz Can chunk tuna, drained

1/4 c Cooking sherry

2 sl White bread,

-conventionally toasted 10 1/2 oz Frozen asparagus spears,

-defrosted 1. Place first 4 ingredients in a shallow, 1 1/2-quart, heat- resistant,

non-metallic casserole. Pour sherry over ingredients and mix gently. 2. Arrange asparagus spears over mixture and heat in Microwave Oven 8

minutes or until mixture bubbles. 3. Cut conventionally toasted bread into 9 squares per slice. Arrange toast

squares on top of casserole filling during last 30 seconds of cooking time.