Princess Crab Casserole

3 cups uncooked spiral pasta

1 3/4 cups sliced fresh white mushrooms

5 tablespoons butter, cubed

2 tablespoons all purpose flour

3/4 teaspoon pepper

1/2 teaspoon salt

1 1/2 cups milk

24 ounces lump crabmeat, drained and picked

1 can (10 3/4 ounces condensed cream of mushroom soup

1/4 cup crushed Ritz crackers

Preheat oven to 350 degrees. Cook pasta according to box directions.  In a large skillet over medium heat, melt butter and saute mushrooms for five minutes.  Stir in flour, pepper and salt.  Slowly add milk and bring to a boil.  Cook and stir for 2 minutes or until thickened.  Stir in crab and soup until blended.

Drain pasta and transfer to large bowl.  Add crab mixture and toss to coat.  Grease a 13″x9″ baking dish.  Place crab and pasta mixture into baking dish and sprinkle with cracker crumbs.  Bake, uncovered for 30 minutes or until bubbly.

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