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Crab and Asparagus Casseroles

Makes: 4 servings
Prep 20 mins Bake 400°F 10 mins
Crab and Asparagus Casseroles
  • 1 10  ounce package  frozen cut asparagus
  • 1  cup  sliced fresh mushrooms
  • 1/4  cup  finely chopped onion
  • 1  tablespoon  margarine
  • 1  tablespoon  cornstarch
  • 1/4  teaspoon  salt
  • 1/8  teaspoon  ground nutmeg
  •  dash of pepper
  • 1  cup  skim milk
  • 8  ounces  fresh or frozen crabmeat, drained, or frozen crab-flavored, crab-leg-shaped fish pieces, cut into 1-inch pieces
  • 2  tablespoons  chopped toasted almonds
  • 2  tablespoons  grated Parmesan cheese

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 Facts (Crab and Asparagus Casseroles)
  • Servings Per Recipe 4,
  • cal. (kcal) 170,
  • Fat, total (g) 7,
  • chol. (mg) 27,
  • carb. (g) 11,
  • pro. (g) 17,
  • sodium (mg) 728,
  • Percent Daily Values are based on a 2,000 calorie diet

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