|Frozen chopped spinach||10 Ounce (1 Package)|
|Canned condensed cream of mushroom soup||10 1⁄2 Ounce (1 Can)|
|Flour||1⁄4 Cup (4 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Canned mushroom stems and pieces||4 Ounce, drained (1 Can)|
|Shredded swiss cheese||1 Cup (16 tbs)|
|Canned crabmeat||15 Ounce, drained, flaked (2 Cans, 7 1/2 Ounce Each)|
|Diced roasted almonds||1⁄4 Cup (4 tbs)|
|White cooking wine||1⁄4 Cup (4 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Sugar||1 1⁄2 Teaspoon|
|Baking powder||1 1⁄2 Teaspoon|
|Butter||1⁄4 Cup (4 tbs)|
|Dried parsley flakes||1 Teaspoon|
|Light cream||1⁄3 Cup (5.33 tbs)|
Cook spinach as directed on package; drain well.
Spread over bottom of 8-inch square baking dish or 2-quart casserole.
Combine mushroom soup, flour, milk and mushrooms in a saucepan.
Cook over medium heat until thickened.
Add cheese, stir until melted.
Stir in crabmeat, almonds and cooking wine.
Pour over spinach in baking dish.
Prepare Parsley Biscuits.
Drop by teaspoonfuls over filling.
Bake at 400° for 25 to 30 minutes until golden brown.
Parsley Biscuits: Combine flour, sugar, baking powder and salt in mixing bowl.
Cut in butter until particles are fine.
Stir in parsley, cream and egg until dough clings together.
Serving size: Complete recipe
Calories 2698 Calories from Fat 1334
% Daily Value*
Total Fat 152 g234.2%
Saturated Fat 71.8 g358.8%
Trans Fat 0 g
Cholesterol 906.9 mg302.3%
Sodium 6817 mg284%
Total Carbohydrates 196 g65.2%
Dietary Fiber 18 g72.2%
Sugars 32.5 g
Protein 139 g278.7%
Vitamin A 612.9% Vitamin C 143.7%
Calcium 215.1% Iron 140.8%
*Based on a 2000 Calorie diet