Crab and Pasta Casserole
From fandd 16 years ago
- 30 minutes to make
- Serves 6
A creamy, cheesy, easy cassarole for crab lover's
Ingredients
- 8 oz shell pasta (medium) shopping list
- 1 can cream of mushroom soup shopping list
- 1 cup milk shopping list
- 1 tbsp butter shopping list
- ¼ tsp onion powder shopping list
- ¼ tsp pepper shopping list
- ½ tsp salt shopping list
- 3 square slices of cheddar cheese diced (see Note) shopping list
- 8 oz fresh crab meat (I used back-fin, but special would be okay also) shopping list
- ¼ cup sherry shopping list
- 2 long slices swiss cheese shopping list
- 2 long slices cheddar cheese (see Note) shopping list
- ¼ cup bread crumbs shopping list
- 2 tbsp butter shopping list
- paprika shopping list
- NOTE: I did not use sliced Cheddar. Instead I bought a block of New York Sharp Cheddar and just cut it up. I probably ended up using more than the recipe calls for, but it tasted good. shopping list
How to make it
- Boil pasta until done.
- Drain and set aside.
- Cook next 7 ingredients until melted.
- Add crab and wine.
- Put in 2-quart baking dish.
- Spoon pasta over mix.
- Place slices of cheddar and Swiss over pasta.
- Spread with bread crumbs, dot with butter.
- Lightly sprinkle with paprika.
- Bake in 450 degree oven for 15-20 minutes until bubbly.
cheryilyn
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" It was excellent "