Crabby Broccoli Casserole
- Reviews 2
Ready In: 55 mins
Serves: 8-10
Yields: 1 13x9 pan
Ingredients
- 2 (10 ounce) cans cream of celery soup or 2 (10 ounce) cans cream of mushroom soup
- 1 1⁄2 cups milk (swished in the soup can)
- salt & pepper
- 1 teaspoon curry powder (or more)
- 3 bunches broccoli (see note)
- 1 lb imitation crabmeat, thawed
- 3 -4 cups dried breadcrumbs (see note)
- 1 lb cheddar cheese, grated
Directions
- Preheat oven to 350; butter a 13x9 cake pan; set aside.
- In a small bowl, blend soup and milk; add seasonings; set aside.
- Peel the broccoli stems, cut into 3-4 inch spears; spread broccoli in prepared baking pan, stems and all.
- Cut crab pieces into bite-size chunks; spread HALF over the broccoli; sprinkle with HALF of the bread crumbs; pour HALF of the soup-milk over this; sprinkle HALF the cheese over the milk; repeat with remaining crab, crumbs, soup-milk and cheese.
- Bake for 45 minutes.
- SUBSTITUTE two or three 10 oz. pkgs of frozen (thawed) broccoli for the fresh.
- *** NOTE *** Cut 4-5 slices of bread into cubes, toast in the oven while it is preheating, coarsely crush them.
- VARIATION: Try SWISS or Monterey Jack cheese instead of Cheddar---yummy!
- OPTION #2: Substitute SHRIMP for the crab, to get a whole 'nother thing! Delish!
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