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.