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Purchased Alfredo sauce lends creaminess to this crab casserole while red pepper flakes kick up the taste. Summer squash and zucchini bring garden-fresh goodness to the comforting main dish from Bernadette Bennett of Waco, Texas.
Nutritional Facts 1 serving (1-1/3 cups) equals 323 calories, 15 g fat (10 g saturated fat), 47 mg cholesterol, 721 mg sodium, 30 g carbohydrate, 2 g fiber, 18 g protein.
Originally published as Crab 'n' Penne Casserole in Simple & Delicious March/April 2007, p16
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Reviewed on Aug. 16, 2011 by gcjmorgan
super easy
Reviewed on Jul. 30, 2011 by uoduck
Very good, even my daughter who does not like vegetables ate it.
Reviewed on Jul. 05, 2011 by Schmiedt
This was an excellent recipe and a great way for me to get more fish in my children's diet. Right combination of all ingredients. I boiled the pasta until past tender, about 8 minutes which helped to create a smoother, creamier texture with the rest of the ingredients. High recommend!
Reviewed on Feb. 04, 2011 by SD23
Made as written, except for halving and then slicing the zucchini & squash. It was good but very rich. Served with caesar salad and garlic bread. Will make again.
Reviewed on Mar. 17, 2010 by kolega7
This recipe was simple and delicious. I love crab but it would also be good with shrimp or both. The zucchini is a very nice flavor. Will definitely make again.
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