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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wooden crab mallet — crack shells at the crab boil table
Shallow braiser — sear on stovetop, finish in oven
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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wooden crab mallet — crack shells at the crab boil table
Shallow braiser — sear on stovetop, finish in oven
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Heat oven to 350 degrees. Spray 1 1/2-quart casserole or square baking dish, 8x8x2 inches, with cooking spray. Cook and drain pasta as directed on package. While pasta is cooking, mix soup mix and milk in 1-quart saucepan. Heat to boiling, stirring constantly. Cut up garlic clove (my personal ingrediant) and place in a medium size bowl. Wash and drain spinach and place in same bowl. Mix pasta and crab claw meat (my personal choice instead of imitation crabmeat) with items in bowl. Pour soup mixture over pasta mixture; stir gently to mix. Pour entire mixture in casserole and spread evenly. Sprinkle with cheese. Bake uncovered about 25-30 minutes or until bubbly and light golden brown.