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Nutrition Facts
Serving Size 1 (274g) Recipe makes 4 servings
Calories 449
Calories from Fat 99		(22%)
Amount Per Serving		%DV
	Total Fat 11.1g	17%
	Saturated Fat 6.0g	29%
	Monounsaturated Fat 3.1g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 40mg		13%
Sodium 1402mg		58%
Potassium 486mg		13%
Total Carbohydrate 62.1g		20%
	Dietary Fiber 2.6g	10%
	Sugars 1.2g
Protein 24.8g		49%
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⁽⁵⁾ RATE IT NOW Print Recipe

By: ratherbeswimmin'
Jul 16, 2003

Something different that might just float your boat. A favorite of ours.

SERVES 4 (change servings and units)

Ingredients

2 cups uncooked gemelli pasta (twist)
1 (1 7/8 ounce) package knorr leek soup mix
2 cups milk
1 (8 ounce) package imitation crabmeat, chunks
2 cups baby spinach leaves, firmly packed and stems removed
1/2 cup fresh shredded parmesan cheese

Directions

1
Prepare pasta according to package directions; drain.
2
Meanwhile, in a saucepan, mix the soup mix and milk.
3
Bring to a boil, stirring constantly.
4
In a mixing bowl, add pasta, crabmeat and spinach.
5
Add soup mixture; gently stir to combine.
6
Transfer mixture to a 8-inch baking dish that has been lightly sprayed with nonstick cooking spray; spread evenly.
7
Sprinkle with cheese.
8
Bake, uncovered, at 350 degrees, for 20 minutes or until bubbly and light golden brown.

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Featured Reviews for This Recipe

From: Panthur

On Nov 17, 2006

Sorry to be the party pooper but my husband and I felt this was bland. I was disappointed at the flavor because it was so easy to put together! The texture was mostly good and it looked fantastic coming out of the oven. But it needed more flavor. The leek soup mix had a dried-up, almost gritty flavor to it, perhaps it didn't get blended fully. I think this could be good if you could make your own white sauce with leeks or green onions and maybe some garlic. Or perhaps mixing the cheese in with the sauce instead of putting it all on top.

0 people found this review helpful

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From: Amber of AZ

On Jun 13, 2006

Not only is this recipe delicious, it is very user friendly to prepare. I had everything together and in the oven in 25 minutes. I made the casserole early this morning and packed my lunch box. While packing, I had a bite and I could not wait till lunch today. YUM! Thanks for another winning recipe.

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From: Catte Nappe

On Oct 4, 2003

This is so good and so easy! I've made it numerous times now. I usually have small pasta shells on hand, so use them instead. Have made it twice with cooked chicken for non-seafood eaters, and several times with no meat at all just as a side dish. Mushrooms are often a nice addition.

2 people found this review helpful

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From: MicDoc

On Sep 20, 2003

I made this for dinner for four. Everyone loved it. I couldn't find the leek soup mix (looked in two different stores) so I used the Knorr creamy vegetable soup mix and added about 1 cup of grated carrots (I had leftover from a carrot cake I also made). The soup mix I used was 3+ oz. so I doubled the rest of the recipe and put it in a 9x13 pan and cooked it for 30 minutes. I can't wait to eat the leftovers.

2 people found this review helpful

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