Recipe: Spinach Crabmeat Casserole (with artichoke hearts, sour cream, and parmesan)

SPINACH CRABMEAT CASSEROLE

1 stick (1/2 cup) butter
1 cup chopped yellow onion
2 cans (15 oz. each) BUSH'S BEST Chopped Spinach, drained
1 pint sour cream
1/2 cup grated Parmesan cheese
1 (7 oz.) can artichoke hearts, drained
1/4 cup chopped green onions
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon Tabasco
1 lb. lump crabmeat
1 cup boiled and peeled shrimp

Preheat oven to 350 degrees F.

In skillet, melt butter. Add onions and saute 5 to 8 minutes.

Add spinach, sour cream, and cheese. Reduce heat and simmer 2 to 3 minutes.

Add artichoke hearts, green onion, Worcestershire sauce, salt, pepper, and Tabasco; simmer 3 minutes.

Gently fold in crabmeat and shrimp. Blend well. Pour mixture into a 2-quart casserole and bake 20 to 30 minutes.

Servings: 6
From: The Junior League of New Orleans
Source: Bush Brothers & Company