Email to Filus1217      

5* Crab Imperial Casserole

Source of Recipe

.
5* Crab Imperial Casserole

Adapted from Simple & Delicious December/January 2012
Not yet rated.
Prep: 20 min. Bake: 25 min.
Yield: 8 servings.

The recipe serves eight, but plan to double it. Fresh mushrooms and lump crabmeat make it hard to turn down seconds of this rich casserole. �Barbara Carlucci, Orange Park, Florida

Ingredients:
� 3 cups uncooked spiral pasta
� 1-3/4 cups sliced fresh mushrooms
� 5 tablespoons butter, cubed
� 2 tablespoons all-purpose flour
� 3/4 teaspoon pepper
� 1/4 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:
1. Preheat oven to 350�. Cook pasta according to package directions.

2. Meanwhile, in a large skillet, saute mushrooms in butter until tender. Stir in flour, pepper and salt until blended; gradually add milk. Bring to a boil. Cook and stir 2 minutes or until thickened. Stir in crab and soup until blended.

3. Drain pasta. Add crab mixture; toss to coat. Transfer to a greased 13x9-in. baking dish; sprinkle with cracker crumbs.

4. Bake, uncovered, 25-30 minutes or until bubbly.

1 cup equals 344 calories, 12 g fat (6 g saturated fat), 100 mg cholesterol, 590 mg sodium, 33 g carbohydrate, 2 g fiber, 24 g protein.