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1 lb loaf French bread, unsliced
1 can (11 oz) cheese soup
1/4 cup milk
1 can (6 oz) crab meat, drained
1/2 tsp dill weed
1 can (15 oz) asparagus spears, drained
4 oz Swiss cheese
Slice approximately 1 inch off the top of the French bread. Make a 1-inch slit in the bread lengthwise.
Combine cheese soup and milk.
Press liquid out of crab meat. Add crab meat and dill to cheese soup.
Place bread on a piece of foil. Spoon cheese mixture on top of bread. Place asparagus spears diagonally across cheese mixture. Top with slices of Swiss cheese.
Pull foil up on slices of bread, forming a basket. Do not cover top of bread.
Bake at 320 degrees F 8-10 minutes or until Swiss cheese melts.
Remove from oven. Slice using a serrated knife.
Servings: 10
1 can (11 oz) cheese soup
1/4 cup milk
1 can (6 oz) crab meat, drained
1/2 tsp dill weed
1 can (15 oz) asparagus spears, drained
4 oz Swiss cheese
Slice approximately 1 inch off the top of the French bread. Make a 1-inch slit in the bread lengthwise.
Combine cheese soup and milk.
Press liquid out of crab meat. Add crab meat and dill to cheese soup.
Place bread on a piece of foil. Spoon cheese mixture on top of bread. Place asparagus spears diagonally across cheese mixture. Top with slices of Swiss cheese.
Pull foil up on slices of bread, forming a basket. Do not cover top of bread.
Bake at 320 degrees F 8-10 minutes or until Swiss cheese melts.
Remove from oven. Slice using a serrated knife.
Servings: 10
