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5* Crab Imperial Casserole

Source of Recipe

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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.