Crab & Spinach Casserole

"I saw this recipe in Betty Crocker's Quick&Easy Cookbook. I altered it to my personal liking."
 
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Ready In:
50mins
Ingredients:
7
Serves:
4-6
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ingredients

  • 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
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directions

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

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Reviews

  1. I made this recipe with what I had onhand, Surimi instead of crab, half&half instead of milk and spinach soup mix instead of leek. I also did not take the stems off of the baby spinach....wasn't even noticable. It was excellent and I plan to make it a take-with dish for potlucks. Thanks, D-Solo
     
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Tweaks

  1. I made this recipe with what I had onhand, Surimi instead of crab, half&half instead of milk and spinach soup mix instead of leek. I also did not take the stems off of the baby spinach....wasn't even noticable. It was excellent and I plan to make it a take-with dish for potlucks. Thanks, D-Solo
     

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