1. Blend soup, half and half, and peppers in a 2-qt. microwavable casserole: mix well. Add peas, mushrooms and onion. Cook covered 3 1/2 to 4 1/2 minutes on high or until heated through, stir once. 2. Stir seafood and sherry into mushroom mixture. Cook covered 4 1/2 to 5 1/2 min. on high or until heated through, stir once. Let stand covered 5 minutes. Serve on toast. Posted to Bakery-Shoppe Digest by email@example.com (Gary & Doris McCoy) on Apr 07, 1998
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|Serving Size: 1 Serving (960g)|
|Recipe Makes: 1|
|Calories from Fat: 136 (31%)|
|Amt Per Serving||% DV|
|Total Fat 15.2g||20 %|
|Saturated Fat 8.9g||44 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 44.8mg||14 %|
|Sodium 359.2mg||12 %|
|Potassium 941.6mg||25 %|
|Total Carbohydrate 50.4g||15 %|
|Dietary Fiber 13.2g||53 %|
|Sugars, other 37.2g|
|Protein 20.1g||29 %|
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Calories per serving: 440
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