Crab Casserole With Artichoke Hearts Recipe
Ingredients
3 tablespoons butter or margarine
3 tablespoons flour
1 cup milk
1/2 cup dry white wine or regular-strength chicken broth
1/2 cup shredded medium-sharp Cheddar or Swiss cheese
2 teaspoons Worcestershire
2 packages (8 oz. each) frozen artichoke hearts, cooked and drained
4 hard-cooked eggs, sliced
3/4 pound crab meat
2 tablespoons grated Parmesan cheese
Directions
Melt butter in saucepan, blend in flour, and gradually stir in 1 cup milk.
Cook over low heat until thickened, stirring constantly.
Slowly blend in wine or broth.
Add cheese and Worcestershire; cook until cheese melts.
Spoon a little sauce in the bottom of 1 1/2-quart casserole.
Alternate layers of artichoke hearts (reserving a few for garnish), eggs, and crab meat.
Make a middle layer of half the sauce, and top casserole with remaining sauce.
Sprinkle with cheese.
At this point you can refrigerate the casserole if you like.
Bake uncovered in a 350° oven for about 30 minutes, or until thoroughly heated.
Garnish with artichoke hearts.
Cook over low heat until thickened, stirring constantly.
Slowly blend in wine or broth.
Add cheese and Worcestershire; cook until cheese melts.
Spoon a little sauce in the bottom of 1 1/2-quart casserole.
Alternate layers of artichoke hearts (reserving a few for garnish), eggs, and crab meat.
Make a middle layer of half the sauce, and top casserole with remaining sauce.
Sprinkle with cheese.
At this point you can refrigerate the casserole if you like.
Bake uncovered in a 350° oven for about 30 minutes, or until thoroughly heated.
Garnish with artichoke hearts.
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