Lobster Casserole


  • 2 tablespoons chopped onion
  • 1/2 clove garlic, minced
  • 1 tablespoon butter
  • 1/2 can Cheddar cheese soup
  • 1 (3 ounce) can sliced mushrooms, drained
  • 1/4 cup milk
  • 2 tablespoons dry sherry
  • 1 tablespoon minced parsley
  • 1 1/2 cups cooked lobster
  • 1/2 cup frozen peas, cooked and drained
  • 1 tablespoon buttered soft bread crumbs


  1. Sauté onion and garlic in butter in skillet until tender. Do not brown.
  2. Add soup and mushrooms; mix well.
  3. Add milk, sherry and parsley gradually; mix well.
  4. Add lobster and peas. Cook until heated through, stirring constantly.
  5. Spoon into two 1-cup casseroles. Top each with crumbs.
  6. Bake at 350 degrees F for 25 minutes or until golden.

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