Crab & Spinach Casserole – a delicious recipe with crabmeat, gernelli pasta, leek soup mix, milk, baby spinach leaves, parmesan cheese. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
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.
569
kcal
Calories
8
g
Fat
100
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 (8 ounce) can crabmeat, 2 cups of uncooked gernelli pasta (twist), 1 (1 7/8 ounce) package leek soup mix, 2 cups milk, and more.
Yes, Crab & Spinach Casserole falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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