6 oz. vermicelli or spaghetti
Boiling water
2 tbsp. butter
1 onion, chopped
1 (10 3/4 oz.) can condensed cream of mushroom soup
1 c. half-and-half (or light cream)
1 tbsp. each Worcestershire sauce and Dijon mustard
1/2 lb. cooked fresh or canned crab (imitation OK)
2 hard-cooked eggs, diced
1/2 c. thinly -sliced water chestnuts (optional)
1 (2 oz.) jar sliced pimiento, drained (optional)
Salt and pepper (ground red-Cayenne)
2/3 c. shredded sharp cheddar cheese

Cook pasta in boiling salted water, according to package instructions. In 3-quart pan, over medium heat, melt butter. Add onion and cook until soft. Blend in soup, half-and-half, Worcestershire and mustard. Add spaghetti, crab, eggs (water chestnuts and pimientos, if using). Toss gently. Season to taste with salt and pepper.

Spoon pasta mixture into lightly-greased shallow 2-quart casserole or 9-inch-square baking dish. Sprinkle with cheese. Bake, uncovered, in a 375 degree oven for about 25 minutes or until bubbly and heated through. Makes 6 servings.