Crab Casserole With Artichoke Hearts
|Milk||1 Cup (16 tbs)|
|Dry white wine/Regular-strength chicken broth||1⁄2 Cup (8 tbs)|
|Shredded medium sharp cheddar cheese/Swiss cheese||1⁄2 Cup (8 tbs)|
|Frozen artichoke hearts package||16 Ounce, cooked and drained (Two 8 Ounce Packages)|
|Hard-cooked eggs||4 , sliced|
|Crab meat||3⁄4 Pound|
|Grated parmesan cheese||2 Tablespoon|
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.
Serving size: Complete recipe
Calories 2040 Calories from Fat 1039
% Daily Value*
Total Fat 117 g180%
Saturated Fat 66.1 g330.5%
Trans Fat 0 g
Cholesterol 1241.2 mg413.7%
Sodium 2538.4 mg105.8%
Total Carbohydrates 78 g26.1%
Dietary Fiber 4.6 g18.6%
Sugars 20.4 g
Protein 141 g282%
Vitamin A 97.8% Vitamin C 19.3%
Calcium 166.7% Iron 52.4%
*Based on a 2000 Calorie diet