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.
How To make Crab Casserole Florentine's Videos
Love & Best Dishes: Chicken Florentine Recipe | Chicken Casserole for Dinner
Chicken Florentine Recipe | Chicken Casserole for Dinner - Jamie's putting together an easy chicken casserole recipe for dinner—a creamy Chicken Florentine that's mouth-wateringly delicious! Click here to SUBSCRIBE to my channel: ------------------------ Chicken Florentine Recipe: ------------------------ For more Love & Best Dishes videos, click here: ------------------------ Follow me on Facebook: Follow me on Instagram: Follow me on Pinterest: ------------------------ Sign up for my email mailing list and get 3 FREE helpful kitchen printables: Find more recipes and videos on my website: Click here to shop my products on my online store: Click here to visit my Amazon shop page: ------------------------ #pauladeen #loveandbestdishes
Stuffed Shells Florentine - My Personal Yummy Recipe!
I've written out the entire recipe at the site here:
But, it's actually easy - for about 30-35 shells, boil up some jumbo shells for 10 minutes and drain.
Mix together - and WHIP: - 32 ounce container of Ricotta - 8 ounces shredded mozzarella - 2 eggs - 4 - 8 ounces of cream cheese (or its lower-fat alternative, neufchatel) - 1/4 cup FINELY chopped onion - touch of ground nutmeg, garlic powder, salt & pepper
Whip it all together until smooth - the shredded mozzarella will still be a bit lumpy. Don't worry - it will melt.
You can stuff the shells, cover with sauce, and bake them at this point.
IF YOU WANT THE FLORENTINE: Add a 10 - 12 ounce package of CHOPPED spinach. I use frozen, then I thaw it and SQUEEZE as much liquid out as possible. I add that to the mix, and whip it in until it's really well distributed. Then I stuff the shells and bake, covered w/ sauce, and then covered with foil, at about 350 degrees F, until the mix is about 160 degrees F (about 45 minutes or so).
Take the shells out, and arrange sliced mozzarella on top, return to the oven, and let melt. Serve and enjoy!
You can freeze the stuffed shells BEFORE baking - put them on a sheet of parchment on a cookie sheet. Let them freeze individually, then put them in a zip lock. Take out and bake when you're ready.
#StuffedShellsFlorentine #beststuffedshells
Spinach Stuffed Flounder
This Spinach Stuffed Flounder is a delicious mix of flaky white fish and creamy spinach filling, baked to perfection. This easy recipe is full of flavor and very versatile. Full recipe here:
Crab Florentine | KCTS 9 COOKS
Crab Florentine by Eloise Kirchmeyer from Ellensburg, Washington.