| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Meats, Grains |
Swiss |
Casseroles, Fish & seaf |
8 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 2 |
pk |
Frozen spinach, chopped & drained |
| 1 |
cn |
Cream of mushroom soup, condensed, undiluted |
| 10 |
oz |
White sauce |
| 1 1/4 |
c |
Swiss cheese, shredded |
| 1 |
tb |
Fresh lemon juice |
| 2 |
cn |
Crab meat (7 1/2 oz) |
| 1 |
cn |
Waterchestnuts (6 1/2 oz.) |
| 3 |
tb |
Grated Parmesan cheese |
INSTRUCTIONS
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 1/2 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@MAIL.PHOENIX.NET>
Date: Mon, 2 Dec 1996 14:40:14 +0000
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