Crab Casserole Florentine
Crab Casserole Florentine recipe 69
69
Ingredients
| 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 |
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.
Nutrition Facts
Serving Size 272g (9.6 oz)Amount per Serving
Calories 38063% of calories from fat
% Daily Value *
Total Fat 26g
41%
Saturated Fat 13g
63%
Trans Fat
0g
Cholesterol 52mg
17%
Sodium 901mg
38%
Total Carbohydrate
7g
7%
Dietary Fiber 4g
17%
Sugars g
Protein
36g
Vitamin A 279%
•
Vitamin C 12%
Calcium 53%
•
Iron 19%
* based on a 2,000 calorie diet
How is this calculated?
Excellent, especially if you love crab! Found it over 40 years ago in Three Rivers Cookbook (women's league in Pittsburgh). Great little collection of private and professional Pittsburgh chefs from QPJMXappetizers to desserts. I have used it so much it fell apart. Stapled together.
over 2 years ago