Spring Casserole of Crab, Asparagus, and Spaghetti |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 5 |
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Haven't tried this one yet. 7, 2004. Ingredients:
1 cup spaghetti, broken into 2-inch pieces, cooked as directed on package, and drained |
2 lbs asparagus, tough ends snapped off, and cut into 1-inch pieces |
12 ounces crabmeat, flaked and picked over |
1/3 cup slivered almonds |
3 tablespoons butter or 3 tablespoons margarine |
3 tablespoons all-purpose flour |
1 1/2 cups milk |
1/2 teaspoon dry mustard |
1/2 teaspoon paprika |
1/4 teaspoon salt |
fresh ground pepper |
1/4 cup dry white wine |
1 cup grated cheddar cheese |
Directions:
1. To make cheese sauce: in a medium saucepan over medium heat, let the butter melt.
2. Add in the flour; stir until bubbly.
3. Add in the milk, mustard, paprika, salt, and pepper to taste; stir for about 2 minutes or until thickened.
4. Add in wine and cheese; stir for 1 minute or until smooth.
5. To make the casserole: In a mixing bowl, add the spaghetti, asparagus, and crab; stir to mix.
6. Transfer mixture to a lightly greased 11x8 inch baking dish.
7. Pour cheese sauce over all.
8. Sprinkle with almonds.
9. Bake in a 350° oven, uncovered, for 30 minutes or until bubbly.
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