Classic Crab Casserole
|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|
|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.
Serving size: Complete recipe
Calories 3068 Calories from Fat 213
% Daily Value*
Total Fat 23 g35.8%
Saturated Fat 1.3 g6.5%
Trans Fat 0 g
Cholesterol 377.6 mg125.9%
Sodium 5003 mg208.5%
Total Carbohydrates 415 g138.3%
Dietary Fiber 19.4 g77.7%
Sugars 58.9 g
Protein 283 g567%
Vitamin A 229.4% Vitamin C 183.4%
Calcium 200.6% Iron 68.5%
*Based on a 2000 Calorie diet