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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I received this recipe by accident from work when, one day, I found it filed in my fax inbox. It was originally intended for a co-worker who was requesting recipes for a church cookbook she was putting together. I don't know if it ever made it into that cookbook, but it did manage to secure a page in mine. This is a quick and easy dish to make from start to finish...especially for those busy weeknights. You might also like this, served warm or cold, as a dip, or cracker topping. Topped on a Ritz, it makes for a good snack or light lunch. Ingredients:
1 (6 ounce) can crabmeat |
1 onion, chopped |
1 bell pepper, chopped |
1/2 cup ritz cracker, crumbed |
1 tablespoon mayonnaise |
1 (10 1/2 ounce) can cream of mushroom soup |
1 teaspoon old bay seasoning |
1 teaspoon tabasco sauce |
8 ounces grated sharp cheddar cheese (or amount as desired) |
Directions:
1. Preheat oven to 350°F.
2. Combine first 8 ingredients together and mix well. If you prefer, you can also mix in a bit of the cheese, BUT make sure you leave enough to cover casserole for topping!
3. Pour into a lightly greased casserole dish.
4. Sprinkle cheese over casserole.
5. Bake for 30 minutes.
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