Crab Casserole Florentine
Crab Casserole Florentine recipe
Yield
4 servingsPrep
30 minCook
60 minReady
90 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
|
|
| 2 | packages |
spinach, frozen
chopped, drained |
|
| 1 | can |
cream of mushroom soup
undiluted |
|
| 10 | ounces |
bechamel (white) sauce
|
|
| 1 ¼ | cups |
swiss cheese
shredded |
|
| 1 | tablespoon |
lemon juice
fresh |
|
| 2 | cans |
crab meat
(7 1/2 oz) |
*
|
| 1 | can |
water chestnuts
(6 1/2 oz) |
*
|
| 3 | tablespoons |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
|
|
| 2 | packages |
spinach, frozen
chopped, drained |
|
| 1 | can |
cream of mushroom soup
undiluted |
|
| 289 | ml/g |
bechamel (white) sauce
|
|
| 296 | ml |
swiss cheese
shredded |
|
| 15 | ml |
lemon juice
fresh |
|
| 2 | cans |
crab meat
(7 1/2 oz) |
*
|
| 1 | can |
water chestnuts
(6 1/2 oz) |
*
|
| 45 | ml |
Parmesan cheese
grated |
|
Directions
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 inch 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℉ (150℃) for 1 hour.
