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Classic Crab Casserole

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  Small shell macaroni 12 Ounce (1 Package)
  Liquid butter buds/Fat free chicken broth 1⁄2 Cup (8 tbs)
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Chopped green onion 1⁄2 Cup (8 tbs)
  All purpose flour 1⁄2 Cup (8 tbs)
  Lite salt 1⁄2 Teaspoon
  Dry mustard 1 Teaspoon
  White pepper 1⁄4 Teaspoon
  Skim milk 1 Quart
  Canned king crabmeat 22 1⁄2 Ounce, drained (3 Cans, 7 1/2 Ounce Each)
  Canned button mushrooms 3 Ounce, rinsed and drained (1 Can)
  Canned chopped mushrooms 8 Ounce, rinsed and drained (1 Can)
  Worcestershire sauce 1 Teaspoon
  Tabasco 1⁄4 Teaspoon
  Non fat cheddar cheese 2 Cup (32 tbs), grated
  Non fat grated mozzarella cheese 1⁄2 Cup (8 tbs)

Cook macaroni as packge directs; drain.
Preheat oven to 350° F.
Meanwhile in a Dutch oven, saute green pepper and onion in liquid Butter Buds, or chicken broth, until tender, about 5 minutes.
Remove from heat.
Stir in flour, lite salt, mustard, and pepper until well blended.
Gradually stir in milk.
Bring to a boil, stirring constantly; reduce heat, simmer 3 minutes.
Remove from heat.
Add macaroni, crab, mushrooms, Worcestershire, and Tabasco; mix well until blended.
Stir in the Cheddar cheese until just melted.
Turn into a 13x9x2-inch baking dish that has been sprayed with a non-fat cooking spray.
Sprinkle the mozzarella grated cheese on top.
Bake, uncovered, 30 minutes, or until bubbling hot and cheese is melted.

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Classic Crab Casserole Recipe