Crab Macaroni Casserole Recipe

Crab Macaroni Casserole Recipe
Adapted from tasteofhome.com
Crab Macaroni Casserole Recipe

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from tasteofhome.com

Ingredients

  • ngredients

  • 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 (8 ounces) reduced-fat sour cream

  • 1/2

    cup shredded Swiss cheese

  • 1/2

    teaspoon salt

  • 1/2

    teaspoon ground mustard

  • 1

    cup (4 ounces) shredded fat-free cheddar cheese, divided

Directions

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 11-in. x 7-in. baking dish coated with cooking spray. Sprinkle with remaining cheddar cheese. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Yield: 6 servings. Nutrition Facts: 1 cup equals 380 calories, 11 g fat (6 g saturated fat), 86 mg cholesterol, 619 mg sodium, 38 g carbohydrate, 4 g fiber, 31 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1-1/2 fat. 9 points

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