Crab and Asparagus Casseroles
Recipe from
Better Homes and Gardens
It takes just 30 minutes to make these saucy seafood casseroles.
Servings:
Makes 4 servings.
Prep Time:
20 mins
Total Time:
30 mins
Ingredients
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1 10-ounce packagefrozen cut asparagussee savings
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1 cupsliced fresh mushroomssee savings
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1/4 cupfinely chopped onionsee savings
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1 tablespoonmargarinesee savings
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1 tablespooncornstarchsee savings
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1/4 teaspoonsaltsee savings
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1/8 teaspoonground nutmegsee savings
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Dashpeppersee savings
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1 cupskim milksee savings
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8 ouncesfresh or frozen crabmeat, drained, or frozen crab-flavored, crab-leg-shaped fish pieces, cut into 1-inch piecessee savings
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2 tablespoonschopped toasted almondssee savings
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2 tablespoonsgrated Parmesan cheesesee savings
Directions
1.
Cook asparagus according to package directions; drain well. Set aside.
2.
In a medium saucepan cook mushrooms and onion in margarine until onion is tender but not brown. Stir in cornstarch, salt, nutmeg, and pepper. Stir in milk all at once. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in crab and asparagus.
3.
Spoon mixture into four individual casseroles.
4.
In a small bowl stir together almonds and Parmesan cheese. Sprinkle atop casseroles.
5.
Bake in a 400 degree F oven for 10 minutes or until mixture is heated through and cheese is browned. Makes 4 servings.
Nutrition information
Calories 170, Total Fat 7 g, Cholesterol 27 mg, Sodium 728 mg, Carbohydrate 11 g, Protein 17 g.
Percent Daily Values are based on a 2,000 calorie diet
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