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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
  • Total Time
    Prep: 25 min. Bake: 20 min.
  • Makes
    6 servings

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 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.
Nutrition 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.

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Reviews

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Average Rating:
  • julesinmd
    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.

  • Timmi Watson
    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!