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Crab Macaroni Casserole

 Crab Macaroni Casserole
Cold winter evenings are much more tolerable with this comforting casserole. Whole wheat macaroni boosts nutrition, while the melted cheese topping makes it rich and so satisfying. We like it best with a veggie side. —Jason Egner, Edgerton, Wisconsin
6 ServingsPrep: 25 min. Bake: 20 min.


  • 2 cups uncooked whole wheat elbow macaroni
  • 3 tablespoons chopped onion
  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1-1/2 cups fat-free milk
  • 2 cans (6 ounces each) lump crabmeat, drained
  • 1 cup (8 ounces) reduced-fat sour cream
  • 1/2 cup shredded Swiss cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground mustard
  • 1 cup (4 ounces) shredded fat-free cheddar cheese, divided


  • Cook macaroni according to package directions.
  • Meanwhile, in a large skillet, saute onion in butter until tender.
  • Combine flour and milk until smooth; stir into pan. Bring to a boil;
  • cook and stir for 1-2 minutes or until thickened. Remove from the
  • heat. Drain macaroni. Add the crabmeat, sour cream, Swiss cheese,
  • salt, mustard, macaroni and 1/4 cup cheddar cheese to the skillet.
  • Transfer to an 11-in. x 7-in. baking dish coated with cooking spray.
  • Sprinkle with remaining cheddar cheese. Bake, uncovered, at 350°
  • for 20-25 minutes or until heated through.
  • Yield: 6 servings.

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Crab Macaroni Casserole (continued)

Nutritional Facts: 1 cup equals 380 calories, 11 g fat (6 g saturated fat), 86 mg cholesterol, 619 mg sodium, 38 g carbohydrate, 4 g fiber, 31 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1-1/2 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.