Crab & Spinach Casserole

• crabmeat↗1

  (8 ounce)

• uncooked gernelli pasta (twist)↗2 cups
• leek soup mix↗1

  (1 7/8 ounce) package

• milk↗2 cups
• baby spinach leaves, stems removed↗2 cups
• shredded parmesan cheese↗1⁄4 cup
• garlic clove, cut up in fine pieces↗1⁄2

Step-by-step instructions

1. 1

   Heat oven to 350 degrees.

2. 2

   Spray 1 1/2-quart casserole or square baking dish, 8x8x2 inches, with cooking spray.

3. 3

   Cook and drain pasta as directed on package.

4. 4

   While pasta is cooking, mix soup mix and milk in 1-quart saucepan. Heat to boiling, stirring constantly.

5. 5

   Cut up garlic clove (my personal ingrediant) and place in a medium size bowl.

6. 6

   Wash and drain spinach and place in same bowl.

7. 7

   Mix pasta and crab claw meat (my personal choice instead of imitation crabmeat) with items in bowl.

8. 8

   Pour soup mixture over pasta mixture; stir gently to mix.

9. 9

   Pour entire mixture in casserole and spread evenly. Sprinkle with cheese.

10. 10

    Bake uncovered about 25-30 minutes or until bubbly and light golden brown.