1 lb. spaghetti, cooked and drained

Saute with butter in wok the following: 1 head cauliflower broken into flowerets 1 clove garlic (to taste)

Cut up:

In very large bowl toss vegetables, crab, 8 ounce shredded Swiss cheese and large container Parmesan cheese, 1 large can mushrooms (or saute fresh with vegetables). Add and toss spaghetti. Divide into two 9x13 pans. Salt and pepper. Pour about 8 ounce Italian dressing (16 ounce total) over each casserole. Heat thoroughly in oven covered with foil. Freezes very well.