From Paulette Vickery's Recipe Collection

BB: CLASSIC CRAB CASSEROLE

fish, main dish

1 pkg small shell macaroni, 12oz
1/2 cup liquid butter buds
1/2 cup chopped green pepper
1/2 cup chopped green onion
1/2 cup flour
1/2 teaspoon light salt
1 teaspoon dry mustard
1/4 teaspoon white pepper
1 quart skim milk
3 can crab meat, 7 1/2oz each
1 can button mushrooms, 3oz
1 can chopped mushrooms, 8oz
1 teaspoon worcestershire sauce
1/4 teaspoon tobasco sauce
2 cup nonfat cheddar cheese
1/2 cup nonfat motzarella cheese

Cook macaroni, drain and set aside. Preheat oven to 350 degrees. Meanwhile, in a dutch oven, saute green pepper and onion in liquid butter buds until tender, about 5 minutes. Remove from heat. Stir in flour, light salt, mustard and pepper until well blended. Gradually stir in milk. Bring to a boil stirring constantly. Reduce heat and simmer 3 minutes. Remove from heat. Add macaroni, crab, rinsed and drained mushrooms, worcestershire sauce, and tobasco. Mix well until blended. Stir in the cheddar cheese until just melted. Turn into a pammed 13-9 inch baking dish. Sprinkle the motzarella cheese on top. Bake uncovered, 30 minutes or until bubbleing hot and cheese has melted. Per serving: fat 1.6 G, cholesterol 31 MG, fiber 1 G, calorries 231, 6 percent from fat, protein 20 G, carbohydrate 32 G, sodium 845 MG.

Yield: 12 servings






** **