Quick Crab Casserole
Quick Crab Casserole is an impressive dinner. Made with 1 lb. crabmeat, 1/2 c. cooked peas, 10 1/2 oz. cream of mushroom soup, 1/8 tsp. pepper and 1/2 c. grated cheese, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
Preheat oven to 350Β°.
Lightly oil a 2-quart casserole dish. Steam the cauliflower and broccoli until just tender.
Heat the olive oil in a large saucepan.
Saute scallions until soft. Remove scallions with a slotted spoon.
Set aside.
Stir the flour into the oil in the saucepan and cook until mixture bubbles.
Add milk and stir constantly to keep lumps from forming.
Add cheese, mushrooms, parsley and dill.
Stir until cheese has melted.
Add salmon, steamed cauliflower and broccoli with sauteed scallions to cheese mixture.
Transfer to casserole.
Sprinkle with Parmesan cheese.
Bake, uncovered, for 35 minutes or until the cheese has formed a light brown crust.
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