O
oldbay
Guest
2 tablespoons melted butter
2 packages frozen chopped spinach, thawed and drained
1 can cream of mushroom soup
1 1/2 cups white sauce
3 tablespoons Parmesan cheese
1 1/2 cups shredded Swiss cheese
2 tablespoon sherry wine or 1 tablespoon lemon juice
2 pound crab meat
5 1/2 ounce canned water chestnuts, sliced
Cook spinach in butter until liquid is evaporated. Stir in undiluted soup. Combine white sauce, Swiss cheese and sherry (or lemon juice.) Cook until the cheese melts. Add crab meat and the water chestnuts. In a buttered casserole, miake a layer of half of the spinach mixture then top with half of the crabmeat mixture. Repeat layers. Sprinkle with Parmesan cheese. Bake at 300° F. (uncovered) for 1 hour.
2 packages frozen chopped spinach, thawed and drained
1 can cream of mushroom soup
1 1/2 cups white sauce
3 tablespoons Parmesan cheese
1 1/2 cups shredded Swiss cheese
2 tablespoon sherry wine or 1 tablespoon lemon juice
2 pound crab meat
5 1/2 ounce canned water chestnuts, sliced
Cook spinach in butter until liquid is evaporated. Stir in undiluted soup. Combine white sauce, Swiss cheese and sherry (or lemon juice.) Cook until the cheese melts. Add crab meat and the water chestnuts. In a buttered casserole, miake a layer of half of the spinach mixture then top with half of the crabmeat mixture. Repeat layers. Sprinkle with Parmesan cheese. Bake at 300° F. (uncovered) for 1 hour.