Crab Artichoke Heart and Pasta Casserole
| Yield: | 8 Servings |
| Categories: | Fish |
| Stephen Ceideburg | ||
| 1 | lb | Tiny shell noodles |
| 1 | Shallot, minced | |
| 4 | Green onions, chopped, including green tops | |
| 2 | tb | Butter |
| 1 | c | Chicken stock |
| 1/2 | c | Dry white wine |
| 1/4 | c | Marsala or Madeira |
| 3/4 | c | Cream |
| 1/2 | c | Grated Gruyere or other Swiss cheese |
| 1/2 | lb | Crab meat |
| 2 | Jars marinated artichoke hearts, cut in half | |
| 1/2 | c | Chopped flat-leaf parsley |
| Salt and pepper to taste | ||
| 1/4 | c | Grated Parmesan |
| 2 | tb | Bread crumbs |
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