Apr 15, 2010

Crab and Spinach Casserole

This is another very easy casserole dish but definitely not your ordinary casserole. Great for something a little different than usual. I got this recipe from Betty Crocker's quick and easy Cook book.

Crab and Spinach Casserole

2 cups gemelli (twist) pasta
1 pkg(1.8 oz) leek soup mix
8 oz refrigerated imitation crab meat chunks
2 cups baby spinach, stems removed
1/4 cup shredded Parmesan cheese

Preheat oven to 350 degrees. Spray 2 quart casserole or square baking dish. Cook and drain pasta as directed on package. While pasta is cooking, mix soup mix and milk in saucepan. Heat to boiling, stirring constantly. Cut up larger pieces of crab meat if desired, Mix pasta, crab meat, and spinach in baking dish. Pour soup mixture over pasta mixture; stir gently to mix. Spread evenly. Sprinkle with cheese. Bake uncovered about 20 minutes or until bubbly and light golden brown. Makes 4 servings.

*for the crab you can buy the crab meat in leg style and then cut it up if you prefer it that way

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