Ingredients
- 3 cups uncooked spiral pasta
- 1-3/4 cups sliced organic mushrooms
- 5 tablespoons butter, cubed
- two tablespoons all-purpose flour
- 3/4 teaspoon pepper
- 1/2 teaspoon salt
- 1-1/2 cups 2% milk
- 4 cans (6 ounces each) lump crabmeat, drained
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1/4 cup crushed butter-flavored crackers
Directions
- Preheat oven to 350. Prepare pasta based on package directions.
- Meanwhile, inside a large skillet, saute mushrooms in butter until tender. Stir in flour, pepper and salt until blended progressively add milk. Provide a boil. Prepare and stir 2 minutes or until thickened. Stir in crab and soup until blended.
- Drain pasta. Add crab mixture toss to coat. Transfer to some greased 13x9-in. baking dish sprinkle with cracker crumbs.
- Bake, uncovered, 25-half an hour or until bubbly. Yield: 8 servings.
Initially printed as Crab Imperial Casserole in Simple & Scrumptious December/The month of january 2012, p25
Dietary Details
1 cup: 344 calories, 12g fat (6g saturated fats), 100mg cholesterol, 806mg sodium, 33g carb (4g sugars, 2g fiber), 24g protein.