Recipe: Crabmeat and Spinach Casserole

This recipe is from The Southern Junior League Cookbook and Recipe Jubilee, The Junior League of Mobile, Alabama.

Crabmeat and Spinach Casserole
Yield: 8 servings

4 Tbsp. butter or margarine
1/4 cup chopped onion
2 cans (10 oz. each) cream of mushroom soup
1 cup sour cream
1 (6 oz.) can sliced mushrooms with liquid
1/2 cup grated parmesan cheese
Dask Angostura bitters
1/2 tsp. dry mustard
1/2 tsp. monosodium glutamate (Personally, I'd skip this)
1 lb. crabmeat
2 Tbsp. sherry
1 Tbsp. chopped chives or parsley
2 packages (10 oz. each) frozen, chopped spinach, cooked without salt and drained

Melt butter in saucepan. Saute onion until tender. Add soup, sour cream, mushrooms, grated cheese, and seasonings. Cook until throoughly heated.

Stir in crabmeat, sherry, chives or parsley. Place in serving dish, alternating layers of crabmeat mixture and hot cooked spinach.