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Noodle Crab Casserole




Source of Recipe


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List of Ingredients




2 1/2 c. uncooked noodles (4 oz.)
1 sm. onion, finely chopped (1/4 c.)
2 T. margarine or butter
2 T. all purpose flour
1/2 t. salt
1/4 t. pepper
1/4 t. dry mustard
1 1/2 c. milk
1 c. shredded process American cheese (4 oz.)
1/4 c. dry white wine (or chicken broth)
2 cans (6 1/2 oz. ea.) crabmeat, drained and cartilage removed,
or 12 oz. frozen cooked crabmeat, thawed
2 T. lemon juice
1/2 c. shredded process American cheese


Recipe



Cook noodles; drain. Cook and stir onion
in margarine until tender. Stir in flour,
salt, pepper and mustard. Cook over low
heat, stirring constantly, until smooth
and bubbly. Stir in milk. Heat to boiling,
stirring constantly. Boil and stir 1 min.
Stir in 1 c. cheese until melted. Stir in
wine. Arrange noodles around sides of
ungreased 10x6x1 1/2" baking dish. Place
crabmeat in center. Sprinkle with lemon
juice. Pour sauce over noodles and
crabmeat; sprinkle with 1/2 c. cheese.
Cook uncovered in 375° oven until bubbly
and light brown, about 25 min. Makes 5
servings.
Noodle Seafood Casserole:
Substitute 1 1/2 c. bite size pieces
cooked fish (flounder, haddock, halibut,
sole or other fish fillets) or cubed cooked
lobster meat for the crabmeat.