Title: Crab Casserole Florentine
Categories: Casseroles, Fish & seaf
Yield: 8 Servings

2 tb Butter
2 pk Frozen spinach, chopped &
-drained
1 cn Cream of mushroom soup,
-condensed, undiluted
10 oz White sauce
1 1/4 c Swiss cheese, shredded
1 tb Fresh lemon juice
2 cn Crab meat (7 1/2 oz)
1 cn Waterchestnuts (6 1/2 oz.)
3 tb 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.

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

Date: Mon, 2 Dec 1996 14:40:14 +0000