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Crab-Artichoke Casserole




Source of Recipe


Marilyn Pocius, Oak Park, IL


List of Ingredients




8 ounces uncooked small shell pasta
2 tablespoons butter
6 green onions, chopped
2 tablespoons all-purpose flour
1 cup half-and-half
1 teaspoon dry mustard
1/2 teaspoon ground red pepper
Salt and black pepper
1/2 cup (2 ounces) shredded Swiss cheese, divided
1 package (about 8 ounces) imitation crabmeat chunks
1 can (about 14 ounces) artichoke hearts, drained and cut into bite-size pieces


Recipe



1. Preheat oven to 350°F. Grease 2-quart casserole. Cook pasta according to package directions; drain and set aside.

2. Melt butter in large saucepan over medium heat; add green onions. Cook and stir about 2 minutes. Add flour; cook and stir 2 minutes more. Gradually add half-and-half, whisking constantly until mixture begins to thicken. Whisk in mustard and red pepper; season to taste with salt and black pepper. Remove from heat and stir in 1/4 cup cheese until melted.

3. Combine crabmeat, artichokes and pasta in casserole. Add sauce mixture and stir until blended. Top with remaining 1/4 cup cheese. Bake about 40 minutes or until hot, bubbly and lightly browned.

This can also be baked in individual ovenproof dishes. Reduce cooking time to about 20 minutes.