Crab & Spinach Casserole

Total Time
50mins
Prep 20 mins
Cook 30 mins

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

Directions

  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.

Reviews

(1)
Most Helpful

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

Chef Lanibobonnie January 06, 2008

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