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Crab Riccota Casserole

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Ingredients
  Medium noodles 5 Ounce (2 1/2 Cup)
  Minced onion 2 Tablespoon
  Finely diced celery 1⁄2 Cup (8 tbs)
  Butter 1⁄4 Cup (4 tbs)
  Flour 1⁄4 Cup (4 tbs)
  Mustard 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Milk 2 Cup (32 tbs)
  Lemon juice 1 Tablespoon
  Canned crabmeat 7 1⁄2 Ounce (1 Can)
  Creamed cottage cheese 2 Cup (32 tbs)
  Buttered crumbs 1⁄2 Cup (8 tbs)
Directions

Prepare noodles in salted boiling water until Al dente.
Drain and rinse thoroughly with cold water and drain again.
Cook onion and celery in butter in saucepan until tender but not browned.
Stir in flour, mustard and salt and cook until bubbly.
Slowly add milk and cook and stir until mixture boils and is thickened.
Stir in lemon juice.
Remove any spines from crabmeat.
Mix together noodles, sauce, crabmeat and cottage cheese.
Pour into buttered 2-quart casserole and sprinkle crumbs over the top.
Bake in a 350° F oven for 30 to 40 minutes.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Crab

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