Crab and cheese casserole
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | ounces | Noodles, medium |
| ¼ | cup | Butter |
| 2 | tablespoons | Onion, minced |
| ½ | cup | Celery; finely diced |
| ¼ | cup | Flour, all-purpose |
| ½ | teaspoon | Mustard, dry |
| 1 | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 2 | cups | Milk |
| 1 | tablespoon | Lemon juice; freshly squeezd |
| 7½ | ounce | Crabmeat; canned |
| 2 | cups | Cheese, cottage; creamed |
| ½ | cup | Breadcrumbs; buttered |
Directions
Cook noodles in boiling salted water only until tender; drain and rinse thoroughly with cold water, and drain again.
Melt butter in a saucepan over low heat; add onion and celery and cook until tender but not brown. Add flour and seasonings and blend well.
Add milk, stirring constantly, and cook until thickened and bubbly.
Add lemon juice, stirring briskly.
Combine noodles, sauce, crabmeat (free of cartilage), and cottage cheese. Pour into a 2-quart buttered casserole dish and spinkle buttered crumbs over the top. Bake at 350 degrees for 30 to 40 minutes or until mixture is thoroughly heated and the crumbs are lightly browned.
SOURCE: Southern Living Magazine, March 1974. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 11-30-94