2 tbsp Butter
2 package Frozen spinach, chopped & drained
1 can Cream of mushroom soup, condensed, undiluted
10 oz White sauce
1 1/4 cup Swiss cheese, shredded
1 tbsp Fresh lemon juice
2 can Crab meat (7 1/2 oz)
1 can Waterchestnuts (6 1/2 oz.)
3 tbsp Grated Parmesan cheese
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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.
NOTES : May be prepared 2 days in advance and refrigerated. Increase baking time 10 minutes.
Posted to FOODWINE Digest 02 Dec 96
Recipe by: Dora Guerra/Nitty Gritty Productions
From: Chris Marksberry <chrism1@MAIL.PHOENIX.NET>
Date: Mon, 2 Dec 1996 14:40:14 +0000
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