Shelly's Recipe

Creamy Crab & Spinach Casserole

Category: Casseroles - Seafood

(from 1980 Southern Living Annual Recipes Cookbook)

2 (10 oz.) pkgs. frozen spinach
1 can cream of mushroom soup
1/4 c. dry sherry
1/4 c. half-and-half
3-4 tsp. Worchestershire sauce
2 c. shredded sharp cheddar cheese, divided
Dash of pepper
1 (6 1/2oz.) can crabmeat, drained & flaked
1/2 c. soft breadcrumbs
2 tsp. melted butter
Paprika

Cook spinach according to package directions, omitting salt; drain well.

Combine soup, sherry, half-and-half, Worchestershire sauce, 1 cup cheese, and pepper in medium saucepan. Cook over medium heat, stirring constantly, until cheese melts.

Combine spinach & 1/3 soup mixture, mixing well; spread half in a buttered 10x6x2 baking dish. Spread with half of crabmeat. Repeat layers; pour remaining soup mixture over top.
Combine breadcrumbs & butter, mixing well; sprinkle over soup mixture. Top with 1 cup cheese, and sprinkle with paprika. Bake at 350F for 30 minutes. Serves 6.