Crab Artichoke Casserole
|Small shell pasta||8 Ounce, uncooked|
|Green onions||6 , chopped|
|All purpose flour||2 Tablespoon|
|Half and half||1 Cup (16 tbs)|
|Dry mustard||1 Teaspoon|
|Ground red pepper||1⁄2 Teaspoon|
|Black pepper||To Taste|
|Shredded swiss cheese||2 Ounce, divided (1/2 cup)|
|Imitation crabmeat chunks||8 Ounce (1 package)|
|Canned artichoke hearts||14 Ounce, drained and cut into bite size pieces (1 can)|
1. Preheat oven to 350°F. Grease 2-quart casserole. Cook pasta according to package directions; drain and set aside.
2. Melt butter in large saucepan over medium heat; add green onions. Cook and stir about 2 minutes. Add flour; cook and stir 2 minutes more. Gradually add half-and-half, whisking constantly until mixture begins to thicken. Whisk in mustard and red pepper; season to taste with salt and black pepper. Remove from heat and stir in 1/4 cup cheese until melted.
3. Combine crabmeat, artichokes and pasta in casserole. Add sauce mixture and stir until blended. Top with remaining 1/4 cup cheese. Bake about 40 minutes or until hot, bubbly and lightly browned.