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Crab & Spaghetti Casserole

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  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

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2147 Calories from Fat 887

% Daily Value*

Total Fat 100 g154.3%

Saturated Fat 52.6 g262.9%

Trans Fat 0 g

Cholesterol 890 mg296.7%

Sodium 3289.4 mg137.1%

Total Carbohydrates 207 g69.1%

Dietary Fiber 9 g36%

Sugars 24.3 g

Protein 116 g231.2%

Vitamin A 76% Vitamin C 98.7%

Calcium 126.1% Iron 74.7%

*Based on a 2000 Calorie diet


Crab & Spaghetti Casserole Recipe