Crab and Spinach Casserole
Nov. 7th, 2013 05:00 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nverland posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
creative_cooksCrab and Spinach Casserole
2 10-ounce (280 g) packages frozen chopped
spinach, thawed and squeezed dry
6 scallions (spring onions), green and white parts,
thinly sliced
1 lb (450 g) crab meat, picked over
1 1/2 cups (375 ml) grated Gruyere or Swiss cheese
Salt and freshly ground pepper to taste
1 cup (250 ml) sour cream
Layer a greased 8-inch (20 cm) or 9-inch (23 cm) baking dish
with half the spinach, half the scallions, half the crab meat,
and half the cheese. Repeat and spread the sour cream over
the top. Bake uncovered in a preheated 350F (180C) oven until
bubbly, 30 to 40 minutes. Serves 4 to 6.
2 10-ounce (280 g) packages frozen chopped
spinach, thawed and squeezed dry
6 scallions (spring onions), green and white parts,
thinly sliced
1 lb (450 g) crab meat, picked over
1 1/2 cups (375 ml) grated Gruyere or Swiss cheese
Salt and freshly ground pepper to taste
1 cup (250 ml) sour cream
Layer a greased 8-inch (20 cm) or 9-inch (23 cm) baking dish
with half the spinach, half the scallions, half the crab meat,
and half the cheese. Repeat and spread the sour cream over
the top. Bake uncovered in a preheated 350F (180C) oven until
bubbly, 30 to 40 minutes. Serves 4 to 6.
