*  Exported from  MasterCook II  *
 
                         Crab Casserole Florentine
 
 Recipe By     : Dora Guerra/Nitty Gritty Productions
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Casseroles                       Fish & Seafood
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      tablespoons   butter
    2      packages      frozen spinach -- chopped & 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 mixture.  Top with half of the crab mixture.  Repeat layer.  Top
 with Parmesan.  Bake at 300 degrees for 1 hour.
 
                    - - - - - - - - - - - - - - - - - -
 
 NOTES : May be prepared 2 days in advance and refrigerated.  Increase
 baking time 10 minutes.