New orleans spinach crabmeat casserole
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Butter |
| 1 | cup | Chopped Onions |
| ¼ | cup | Chopped Green Onions |
| 20 | ounces | Frozen Chopped Spinach * |
| 1 | pint | Sour Cream |
| ½ | cup | Grated Parmesan Cheese |
| 14 | ounces | Drained Artichoke Hearts |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | teaspoon | Worcestershire Sauce |
| ¼ | teaspoon | Tabasco Sauce |
| 1 | pounds | Crabmeat |
| ½ | pounds | Cooked Shrimp |
Directions
* Frozen chopped spinach should be thawed and drained.
~--------------------------------------------------------------------- ~-- Preheat oven to 350øF. In a heavy skillet, melt butter and saute‚ onions and green onions until they are soft but not brown.
Add spinach, sour cream and cheese. Reduce heat and simmer until heated throughout. Add artichoke hearts, salt,pepper, Worcestershire sauce and Tabasco Sauce; simmer 2-3 minutes. Gently fold in crab meat and shrimp. Pour into a 2 quart casserole. At this point you may refrigerate or bake for 20- 30 minutes. From: Syd's Cookbook.