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Crab Casserole Florentine

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Submitted by MRM81

Crab Casserole Florentine recipe

YIELD

4 servings

PREP

30 min

COOK

60 min

READY

90 min

Ingredients

2 3E+1
TABLESPOONS ML BUTTER
2 2
PACKAGES PACKAGES SPINACH, FROZEN
chopped, drained
1 1
CAN CAN CREAM OF MUSHROOM SOUP
undiluted
10 289
1 ¼ 296
CUPS ML SWISS CHEESE
shredded
1 15
TABLESPOON ML LEMON JUICE
fresh
2 2
CANS CANS CRAB MEAT
(7 1/2 oz) *
1 1
CAN CAN WATER CHESTNUTS
(6 1/2 oz) *
3 45
TABLESPOONS 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.

* not incl. in nutrient facts Arrow up button

Comments


anonymous

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.

 

 

Nutrition Facts

Serving Size 272g (9.6 oz)
Amount per Serving
Calories 380 63% 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?
Trans-fat Free, Good source of fiber
 

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