Crab Macaroni Casserole Recipe

4 2 6
Crab Macaroni Casserole Recipe
Crab Macaroni Casserole Recipe photo by Taste of Home
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Crab Macaroni Casserole Recipe

Read Reviews
4 2 6
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.

Ingredients

  • 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 shredded fat-free cheddar cheese, divided

Directions

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 11x7-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.
Originally published as Crab Macaroni Casserole in Healthy Cooking December/January 2011, p53

Nutritional Facts

1 cup: 380 calories, 11g fat (6g saturated fat), 86mg cholesterol, 619mg sodium, 38g carbohydrate (7g sugars, 4g fiber), 31g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1-1/2 fat.

  • 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 shredded fat-free cheddar cheese, divided
  1. Cook macaroni according to package directions.
  2. 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.
  3. Transfer to an 11x7-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.
Originally published as Crab Macaroni Casserole in Healthy Cooking December/January 2011, p53

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MY REVIEW
julesinmd User ID: 7135098 192869
Reviewed Feb. 21, 2014

"I used fresh lump crabmeat instead of canned and Old Bay seasoning instead of ground mustard. The recipe was good but a bit bland. Would try again with more Old Bay and more cheese."

MY REVIEW
Timmi Watson User ID: 5785060 191988
Reviewed Jan. 25, 2011

"I was told by my family it was a "do again", not a "do over". I doubled the recipe, and substituted the second can of lump crab with small shrimp. They loved it!"

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