Crab & Spinach Casserole

Name: Crab & Spinach Casserole
Ingredients: 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; 1/4 cup shredded parmesan cheese; 1/2 garlic clove, cut up in fine pieces

7 ingredients

10 steps

Ingredients

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
1/4 cup shredded parmesan cheese
1/2 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.