Thursday, September 25, 2008

Crab & Artichoke Bake

16 oz crabmeat or imitation crab
2 cans artichoke hearts, drained & chopped
2 cups shredded reduced-fat cheddar cheese
1/2 cup chopped green pepper
1/2 cup chopped onion
4 tsp lemon juice
1 can reduced-fat cream of chicken or mushroom soup
1/4 cup breadcrumbs
1/4 cup Parmesan cheese

Preheat oven to 375F.

Spray a 4-qt casserole dish with cooking spray.

Mix all ingredients except breadcrumbs and Parmesan and pour into casserole dish. Top with breadcrumbs and Parmesan.

Bake 30 min. or until bubbly.

6 servings

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