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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 12 |
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This can also be baked in individual ovenproof dishes. Reduce cooking time to 20 minutes. Ingredients:
8 ounces uncooked small shell pasta |
2 tablespoons butter |
6 green onions, chopped |
2 tablespoons all-purpose flour |
1 cup half-and-half |
1 teaspoon dry mustard |
1/2 teaspoon ground red pepper |
salt and black pepper |
1/2 cup shredded swiss cheese, divided |
1 (8 ounce) package imitation crabmeat, chunks |
1 (14 ounce) can artichoke hearts, drained and cut into bite-size pieces |
Directions:
1. Preheat oven to 350.
2. Grease 2-quart casserole.
3. Cook pasta according to package directions; drain and set aside.
4. Melt butter in large saucepan over medium heat; add green onions. Cook and stir about 2 minutes. Add flour; cook and stir 2 minutes more.
5. Gradually add half-and-half, whisking constantly until mixture begins to thicken.
6. Whisk in mustard and red pepper; season to taste with salt and black pepper.
7. Remove from heat and stir in 1/4 cup cheese until melted.
8. Combine crabmeat, artichokes and pasta in casserole. Add sauce mixture and stir until blended.
9. Top with remaining 1/4 cup cheese.
10. Bake about 40 minutes or until hot, bubbly and lightly browned.
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