Crab and noodle casserole
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Reduced calorie margarine |
| 2 | tablespoons | Finely chopped onion |
| ½ | cup | Finely chopped celery |
| 3 | tablespoons | Flour |
| ½ | teaspoon | Dry mustard |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| ⅛ | teaspoon | Garlic powder |
| ⅔ | cup | Nonfat dry milk powder |
| 1½ | cup | Water |
| 1 | tablespoon | Lemon juice |
| 1 | teaspoon | Sherry extract |
| 8 | ounces | Crab meat |
| 1⅓ | cup | Lowfat cottage cheese |
| 2 | cups | Cooked noodles |
Directions
Preheat oven to 350. Melt margarine in saucepan, add onion and celery and cook until tender, about 10 minutes. Stir in flour, dry mustard, salt, pepper, and garlic powder. Dissolve dry milk in water. Add gradually to saucepan, stirring constantly. Cook until bubbly and slightly thickened, still stirring. Remove from heat, stir in sherry extract and lemon juice. Add crab, cottage cheese, and noodles; stir gently to mix. Spoon into casserole that has been sprayed with a nonstick cooking spray. Bake, uncovered, 30-40 minutes.
Per serving: 29g protein, 9g fat, 32g carb., 797mg sodium, 87mg chol., 334 calories.
From: Carolyn Shaw Date: 09-24-94