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    Crab Casserole


    Source of Recipe


    Aunt Saunny

    2 tablespoons chopped onion
    1/2 clove garlic, minced
    1 tablespoon butter
    1/2 can Cheddar cheese soup
    1 (3 ounce) can sliced mushrooms, drained
    1/4 cup milk
    2 tablespoons cranberry juice
    1 tablespoon minced parsley
    1 1/2 pounds crab or frozen Imitation crab
    1/2 cup frozen peas, cooked and drained
    1 tablespoon buttered soft bread crumbs

    Saute onion and garlic in butter in skillet until tender. Do not brown. Add soup and mushrooms; mix well. Add milk, juice and parsley gradually; mix well. Add crab and peas. Cook until heated through, stirring constantly. Spoon
    into casserole. Top with crumbs. Bake at 350 degrees F for 25 minutes or until golden.




 

 

 

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