Crab-Artichoke Casserole

  • Yield: 4 servings


1-- No. 2 can artichoke hearts
1/2-3/4pound fresh crab meat or 2 (6 1/2-ounce) cans
1small can sliced mushrooms
2tablespoons butter
-- Worcestershire sauce
1/4cup Sherry
1 1/2cups well-seasoned med. cream sauce
1/4cup Parmesan cheese, grated


  1. Drain the artichoke hearts and arrange in a buttered shallow baking dish.  Sprinkle crab meat over the artichoke hearts.  Drain mushrooms and saute in butter for about 5 minutes; arrange over crab meat.  Add Worcestershire sauce and Sherry to cream sauce; season to taste and pour over casserole.  Top with cheese and bake at 375F for 20 minutes.

Recipe reprinted with permission from Casseroles: Favorite Recipes of Home Economic Teachers (Favorite Recipes Press, 2007).