Classic crab casserole - butter busters^

Yield: 12 servings

Measure Ingredient
1 each Pk (12oz) small shell macaroni, cooked
½ cup Liquid Butter buds or fatfree chicken broth
½ cup Chopped green pepper
½ cup Chopped green onion
½ cup Flour
½ teaspoon Lite salt, optional
1 teaspoon Dry mustard
¼ teaspoon White pepper
1 quart Skim milk
3 cans (7 1/2oz) king crabmeat, drained
1 can (3oz) button mushrooms, rinsed and drained
1 can (8oz) chopped mushrooms, rinsed and drained
1 teaspoon Worcestershire sauce
¼ teaspoon Tabasco
2 cups Nonfat Cheddar cheese, grated
½ cup Nonfat grated mozzarella cheese.

Preheat oven to 350F. Saute green pepper and onion in Butter Buds or chicken broth until tender, about 5 minutes. Remove from heat, stir in flour, lite salt, mustard and pepper until well blended. Gradually stir in milk. Bring to a boil, stirring constantly. Reduce heat; simmer 3 minutes. Remove from heat. Add macaroni, crab, mushrooms, Worcestershire and Tabasco. Mix until well blended. Stir in Cheddar cheese until melted. In a 13 x 9 x 2" casserole dish that has been sprayed with Pam, bake mixture, topped with grated mozzarella, uncovered 30 minutes or until bubbly and cheese is melted. Per serving: 231 cal., 1.6g fat (6%), 31mg chol., 1g fiber, 20g pro., 32g carb., 845mg sod. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.

Submitted By CAROLYN SHAW On 02-25-95

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