You are here

Crab & Spaghetti Casserole

Italian.Chef's picture
  Spaghetti/Vermicelli 6 Ounce
  Boiling salted water 1 Cup (16 tbs)
  Butter/Margarine 2 Tablespoon
  Onion 1 Large, chopped
  Condensed cream of mushroom soup 10 1⁄2 Ounce (1 Can)
  Half and half 1 Cup (16 tbs) (Light Cream)
  Worcestershire 1 Tablespoon
  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)
  Salt To Taste
  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.

Recipe Summary

Difficulty Level: 
Main Dish
Cook Time: 
30 Minutes

Rate It

Your rating: None
Average: 4.2 (15 votes)