Classic crab casserole - butter busters^
12 servings
Ingredients
| Quantity | 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. |
Directions
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