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

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





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