Crab Casserole Florentine

* Exported from MasterCook II *

Crab Casserole Florentine

Recipe By : Dora Guerra/Nitty Gritty Productions
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles Fish & Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons butter
2 packages frozen spinach -- chopped & drained
1 can cream of mushroom soup, condensed -- undiluted
10 ounces white sauce
1 1/4 cups Swiss cheese -- shredded
1 tablespoon fresh lemon juice
2 cans crab meat (7 1/2 oz)
1 can waterchestnuts (6 1/2 oz.)
3 tablespoons grated Parmesan cheese

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.

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NOTES : May be prepared 2 days in advance and refrigerated. Increase
baking time 10 minutes.