Crab casserole florentine

Yield: 8 Servings

Measure Ingredient
2 tablespoons Butter
2 packs Frozen spinach, chopped & drained
1 can Cream of mushroom soup, condensed, undiluted
10 ounces White sauce
1¼ cup Swiss cheese, shredded
1 tablespoon Fresh lemon juice
2 cans Crab meat (7 1/2 oz)
1 can Waterchestnuts (6 1/2 oz.)
3 tablespoons Grated Parmesan cheese

Melt butter. Add spinach and cook until all the liquid has evaporated. Stir in the cream of mushroom soup. Remove from heat and set aside. Combine white sauce, cheese, and lemon juice in saucepan. Cook over medium heat, stirring until cheese melts. Remove cartilage from crab meat. Add to sauce along with water chestnuts.

In 10" casserole, layer the spinach and mushroom soup using ½ of the mixture. Top with half of the crab mixture. Repeat layer. Top with Parmesan. Bake at 300 degrees for 1 hour.

NOTES : May be prepared 2 days in advance and refrigerated. Increase baking time 10 minutes.

Posted to FOODWINE Digest 02 Dec 96 Recipe by: Dora Guerra/Nitty Gritty Productions From: Chris Marksberry <chrism1@...> Date: Mon, 2 Dec 1996 14:40:14 +0000

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