Crab & Artichoke Casserole Recipe
Ingredients
| 6 ounces bow-shaped pasta or other medium-size fancy-shaped pasta | ||
| Boiling salted water | ||
| Butter/Margarine | 3 Tablespoon | |
| All purpose flour | 3 Tablespoon | |
| Milk | 1 Cup (16 tbs) | |
| 1/2 cup dry white wine or chicken broth | ||
| Shredded Swiss cheese | 1/2 Cup (16 tbs) | |
| Worcestershire | 2 Teaspoon | |
| Frozen artichoke hearts package | 2 , cooked, drained | |
| Cooked | 3/4 pound, canned | |
| Parmesan cheese | 2 Tablespoon, grated | |
Directions
Following package directions, cook pasta in a large kettle of boiling salted water until al dente; then drain.
Meanwhile, melt butter in a small pan over medium heat.
Blend in flour and cook, stirring, until bubbly.
Remove pan from heat and gradually stir in milk.
Return to heat and cook, stirring constantly, until smooth and thickened.
Slowly blend in wine, Swiss cheese, and Worcestershire; cook just until cheese melts.
Spoon a thin layer of sauce into a 2 1/2-quart casserole.
Arrange half the artichokes (reserve a few for garnish), crab, and pasta in even layers over the sauce.
Cover with half the sauce.
Repeat this layering, ending with sauce.
Sprinkle Parmesan over sauce.
If made ahead, cover and refrigerate until next day.
Bake, uncovered, in a 350° oven for 30 to 35 minutes or until hot.
Garnish with remaining artichokes before serving.
Meanwhile, melt butter in a small pan over medium heat.
Blend in flour and cook, stirring, until bubbly.
Remove pan from heat and gradually stir in milk.
Return to heat and cook, stirring constantly, until smooth and thickened.
Slowly blend in wine, Swiss cheese, and Worcestershire; cook just until cheese melts.
Spoon a thin layer of sauce into a 2 1/2-quart casserole.
Arrange half the artichokes (reserve a few for garnish), crab, and pasta in even layers over the sauce.
Cover with half the sauce.
Repeat this layering, ending with sauce.
Sprinkle Parmesan over sauce.
If made ahead, cover and refrigerate until next day.
Bake, uncovered, in a 350° oven for 30 to 35 minutes or until hot.
Garnish with remaining artichokes before serving.
Chef
