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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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The recipe serves eight, but plan to double it. Fresh mushrooms and lump crabmeat make it hard to turn down seconds of this rich casserole. âBarbara Carlucci, Orange Park, Florida Ingredients:
3 cups uncooked spiral pasta |
1-3/4 cups sliced fresh mushrooms |
5 tablespoons butter, cubed |
2 tablespoons king arthur unbleached all-purpose flour |
3/4 teaspoon pepper |
1/2 teaspoon salt |
1-1/2 cups 2% milk |
4 cans (6 ounces each) lump crabmeat, drained |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1/4 cup crushed butter-flavored crackers |
Directions:
1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms in butter until tender. Stir in the flour, pepper and salt until blended; gradually add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in crab and soup until blended.
2. Drain pasta. Add crab mixture; toss to coat. Transfer to a greased 13-in. x 9-in. baking dish; sprinkle with cracker crumbs. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Yield: 8 servings.
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