Crab Casserole Florentine recipe
YIELD
4 servingsPREP
30 minCOOK
60 minREADY
90 minIngredients
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.
Comments
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.