"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Crab Cheese Casserole Recipe

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This recipe for Crab Cheese Casserole, by , is from A Collection of Recipes by Mark and Mom, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mom

Category:
Category:

Ingredients:  
Ingredients:  
1 can crabmeat, 7 1/2 oz size
1 1/3 cups Swiss cheese, divided
2 medium zucchini
1 medium onion
2 cloves garlic
1/2 tsp dried basil
3 tomatoes
salt, pepper and paprika as desired
1 stick butter, save 1/3 of it for crabmeat
1 cup seasoned Italian bread crumbs

Directions:
Directions:
Slice unpeeled zucchini squash about 1/4 inch thick, saute along with chopped onion in 2 1/2 Tblsp butter in a covered pan, 12-15 minutes. stirring occasionally and adding salt to taste. Tomatoes are cut coarsely. Cheese is cut into strips and both are set aside. In a separate skillet, add the remaining butter 1/3 stick butter and melt, add the crushed garlic and crabmeat, mixture is sauteed briefly, then added to zucchini/onion mixture. Swiss cheese (except 1/3 cup) is added to the sauteed mixture along with tomatoes, basil and seasoned bread crumbs. Salt and pepper are added as desired and the mixture is placed in a casserole. The remaining cheese, bread crumbs, and paprika are sprinkled over the top after casserole has baked at 375 for 30-40 minutes.

 

 

 

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