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Crab and Asparagus Casserole

Crab and Asparagus Casserole

recipe ingredients
1 10-ounce package frozen cut asparagus
1 cup sliced fresh mushrooms
1/4 cup finely chopped onion
1 Tbsp. margarine
1 Tbsp. cornstarch
1/4 tsp. salt
1/8 tsp. ground nutmeg
Dash pepper
1 cup skim milk
8 ounces fresh or frozen crabmeat, or use imitation crab chunks
2 Tbsp. chopped toasted almonds
2 Tbsp. grated Parmesan cheese

recipe directions
Cook asparagus according to package directions; drain well. Set aside. 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. Spoon mixture into four individual casseroles or one large one. In a small bowl stir together almonds and Parmesan cheese. Sprinkle atop casseroles. Bake in a 400*F. oven for 10 minutes or until mixture is heated through and cheese is browned.

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Serves: 4 - Nutrition Information Per Serving:
calories total fat sat fat protein fiber sodium (mg) carbs ww pts
174 7 1 18 2 441 10 4
  • Anonymous

    This casserole is very good, easy to make & quick too. My husband put his on toast & I put mine on a whole wheat flatbread. Hubby says its a keeper!!

  • Bill

    Just started the new year diet and had this casserole for dinner. We used the imitation crab chunks, and it was excellent. This is an great recipe even if you are not on a diet, and I wouldn’t hesitate to serve it to friends. I give it a ten!

  • Amber

    I did not like it and my family did not like it.

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