crab and cheddar casserole

4 Servings
3 tablespoons All-purpose flour
⅔ cup Nonfat dry milk
¼ teaspoon Dry mustard
⅛ teaspoon Salt
⅛ teaspoon Pepper
1 cup Water
3 ounces Fat-free cheddar cheese; or low-fat ,shredded
2 tablespoons Dry sherry
12 ounces Crab meat; (1 1/2 cups)

Preheat oven to 350. Spray a 1-quart casserole with nonstick cooking spray.

In a small saucepan, combine flour, dry milk, mustard, salt and pepper. Mix well. Gradually add water, stirring constantly, until mixture thickens.

Remove from heat.

Stir cheese and sherry into milk mixture, mixing until cheese is completely melted. Stir in crab meat. Place in prepared casserole.

Bake, uncovered, 20 minutes.

Serving Ideas : serve over hot noodles NOTES : I use artificial crab. My picky husband LOVES this! Recipe by: Lean and Luscious cookbook Posted to recipelu-digest by Donna Lee Theis <theis@...> on Mar 7, 1998

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