Crab & Spaghetti Casserole
|Boiling salted water||1 Cup (16 tbs)|
|Onion||1 Large, chopped|
|Condensed cream of mushroom soup||10 1⁄2 Ounce (1 Can)|
|Half and half||1 Cup (16 tbs) (Light Cream)|
|Dijon mustard||1 Tablespoon|
|Cooked crab||1⁄2 Pound (Fresh Or Canned)|
|Hard-cooked eggs||2 , diced|
|Thinly sliced water chestnuts||1⁄2 Cup (8 tbs)|
|Sliced pimentos||2 Ounce, drained (1 Jar)|
|Ground red pepper||To Taste (Cayenne)|
|Shredded sharp cheddar cheese||2⁄3 Cup (10.67 tbs)|
Following package directions, cook spaghetti in a large kettle of boiling salted water until al dente; then drain.
Meanwhile, melt butter in a 3-quart pan over medium heat; add onion and cook, stirring occasionally, until limp (about 5 minutes).
Stir in soup, then blend in half-and-half, Worcestershire, and mustard.
Add spaghetti and mix well.
Gently stir in crab, eggs, water chestnuts, and pimentos.
Season to taste with salt and red pepper.
Spoon spaghetti mixture into a greased, shallow 2-quart baking dish.
Sprinkle evenly with cheese.
If made ahead, cover and refrigerate until next day.
Bake, uncovered, in a 375° oven for 25 minutes (35 minutes if refrigerated) or until bubbly and heated through.