macaroni casserole w/ crabmeat

Name: Macaroni casserole w/ crabmeat
Prep time: 15 min
Cook time: 20 min
Yield: 4
Ingredients: 2 cup(s) ronzoni healthy harvest elbow macaroni; 1-1/4 cup(s) 1% milk; 1 - can reduced-fat, condensed cream of mushroom soup; 1 cup(s) frozen peas, thawed; 1/2 teaspoon(s) salt; 1/2 teaspoon(s) seasoned salt; dash - black pepper.; 1 pound(s) quality crabmeat, flaked.; 1/2 cup(s) italian-style bread crumbs; 2 tablespoon(s) butter, melted

(2 RATINGS)

42 Pinches

sherry monfils

worcester, MA

Updated on Sep 13, 2011

A wonderfully yummy casserole. Just make sur to use REAL crabmeat in this recipe. It makes all the difference.

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prep time 15 Min

cook time 20 Min

method ---

yield 4 serving(s)

Ingredients

2 cups ronzoni healthy harvest elbow macaroni
1-1/4 cup 1% milk
1 - can reduced-fat, condensed cream of mushroom soup
1 cup frozen peas, thawed
1/2 teaspoon salt
1/2 teaspoon seasoned salt
dash - black pepper.
1 pound quality crabmeat, flaked.
1/2 cup italian-style bread crumbs
2 tablespoons butter, melted

How To Make macaroni casserole w/ crabmeat

Step 1

Heat oven to 350. Spray a 1-1/2-quart casserole dish w/ cooking spray. Cook macaroni as directed, drain. In small saucepan, add milk and soup. Stir until hot over medium heat. Add peas, seasonings and crabmeat. Mix lightly. Spoon into casserole dish. In small bowl, mix together bread crumbs and melted butter. Sprinkle over casserole. Bake for 20 min, or until top is browned.
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