Crab Imperial Casserole Recipe

Crab Imperial Casserole Recipe photo by Taste of Home

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The recipe serves eight, but plan to double it. Fresh mushrooms and lump crabmeat make it hard to turn down seconds of this rich casserole. —Barbara Carlucci, Orange Park, Florida

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Crab Imperial Casserole Recipe

Prep: 20 min. Bake: 25 min.

Yield: 8 Servings

20 25 45

Ingredients

3 cups uncooked spiral pasta
1-3/4 cups sliced fresh mushrooms
5 tablespoons butter, cubed
2 tablespoons all-purpose flour
3/4 teaspoon pepper
1/2 teaspoon salt
1-1/2 cups 2% milk
4 cans (6 ounces each) lump crabmeat, drained
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/4 cup crushed butter-flavored crackers

Directions

Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms in butter until tender. Stir in the flour, pepper and salt until blended; gradually add milk. 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 a large bowl. Add crab mixture; toss to coat. Transfer to a greased 13-in. x 9-in. baking dish; sprinkle with cracker crumbs. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Yield: 8 servings.

Nutritional Facts 1 cup equals 344 calories, 12 g fat (6 g saturated fat), 100 mg cholesterol, 806 mg sodium, 33 g carbohydrate, 2 g fiber, 24 g protein.

Originally published as Crab Imperial Casserole in Simple & Delicious December/January 2012, p25