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Crab & Spinach Casserole

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“I saw this recipe in Betty Crocker's Quick&Easy Cookbook. I altered it to my personal liking.”

Ingredients Nutrition

  • 1 (8 ounce) can crabmeat
  • 2 cups of uncooked gernelli pasta (twist)
  • 1 (1 7/8 ounce) package leek soup mix
  • 2 cups milk
  • 2 cups baby spinach leaves, stems removed
  • 14 cup shredded parmesan cheese
  • 12 garlic clove, cut up in fine pieces


  1. Heat oven to 350 degrees.
  2. Spray 1 1/2-quart casserole or square baking dish, 8x8x2 inches, with cooking spray.
  3. Cook and drain pasta as directed on package.
  4. While pasta is cooking, mix soup mix and milk in 1-quart saucepan. Heat to boiling, stirring constantly.
  5. Cut up garlic clove (my personal ingrediant) and place in a medium size bowl.
  6. Wash and drain spinach and place in same bowl.
  7. Mix pasta and crab claw meat (my personal choice instead of imitation crabmeat) with items in bowl.
  8. Pour soup mixture over pasta mixture; stir gently to mix.
  9. Pour entire mixture in casserole and spread evenly. Sprinkle with cheese.
  10. Bake uncovered about 25-30 minutes or until bubbly and light golden brown.

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