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January 2019

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Crab Casserole Florentine Recipe

Crab Casserole Florentine recipe and other soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Crab Casserole Florentine recipe  PDF



2 tablespoons butter
2 packages frozen spinach chopped and amp drained
1 can cream of mushroom soup, condensed undiluted
10 ounces white sauce
1 1/4 cups Swiss cheese shredded
1 tablespoon fresh lemon juice
2 cans crab meat (7 1/2 oz)
1 can waterchestnuts (6 1/2 oz.)
3 tablespoons grated Parmesan cheese

Melt butter. Add spinach and cook until all the liquid has evaporated. Stir in the cream of mushroom soup. Remove from heat and set aside. Combine white sauce, cheese, and lemon juice in saucepan. Cook over medium heat, stirring until cheese melts. Remove cartilage from crab meat. Add to sauce along with water chestnuts.
In 10 casserole, layer the spinach and mushroom soup using 1/2 of the mi ture. Top with half of the crab mi ture. Repeat layer. Top with Parmesan. Bake at 300 degrees for 1 hour.

Crab Casserole Florentine recipe and other soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
844 people have voted
Last Reviewed on 2019-01-20



Sunday, Jan 20 2019 Download & Print Crab Casserole Florentine recipe  PDF   Soup recipes RSS   New

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