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Creamy Crab And Pasta Casseroles

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  Spinach noodles 3 Ounce
  Crumb topping 200 Gram
  Chopped celery 1⁄2 Cup (8 tbs)
  Finely chopped green pepper/Finely chopped red pepper 1⁄4 Cup (4 tbs)
  Thinly sliced green onions 2 Tablespoon
  Skim milk 1 Cup (16 tbs)
  All purpose flour 2 Tablespoon
  Worcestershire sauce 1 Teaspoon
  Dried thyme 1⁄2 Teaspoon, crushed
  Hot pepper sauce 6 Dash
  Crabmeat 12 Ounce, drained and cartilage removed
  Finely chopped pimiento 2 Tablespoon

Cook noodles according to package directions; drain.
Meanwhile, prepare Crumb Topping.
Set aside.
In a 1 quart casserole combine celery, green pepper, green onions, and 1 tablespoon water.
Cook, covered, on 100% power (high) for 3 minutes or till tender; drain.
Stir together milk, flour, Worcestershire sauce, thyme, hot pepper sauce, and 1/8 teaspoon salt.
Stir into vegetables in casserole.
Cook, uncovered, on high for 2 to 3 minutes or till thickened and bubbly, stirring every 30 seconds.
Stir in crabmeat and pimiento.
Divide noodles among four 8 to 10 ounce casseroles.
Layer crabmeat mixture and Crumb Topping atop noodles.
Cook, uncovered, on high for 5 minutes or till bubbly, rearranging dishes after 3 minutes.

Recipe Summary

Difficulty Level: 
Main Dish

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Creamy Crab And Pasta Casseroles Recipe