Late Summer Casseroles

Crab and Spinach Noodle Casserole

MAKES 4 TO 6 SERVINGS

You’ll love every bite of this simple summer lunch.

4 tablespoons unsalted butter
½ cup diced yellow onion
1 (4-ounce) jar diced pimientos, drained
2 cups chopped fresh spinach
¼ cup all-purpose flour
2 cloves garlic, grated
2 cups whole milk, room temperature
¾ cup grated Parmesan cheese, divided
1 teaspoon kosher salt
1 teaspoon ground black pepper
8 ounces wide egg noodles, cooked according to package directions
8 ounces lump crabmeat, picked free of shell
2 tablespoons sherry
1 teaspoon hot sauce
¼ cup seasoned panko (Japanese bread crumbs)

1. Preheat oven to 375˚. Spray a 2-quart baking dish with cooking spray.

In a medium saucepan, cook butter over medium