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| CRAB SPAGHETTI | |
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8 oz. pkg. spaghetti 1 can cream of mushroom or chicken soup 1 c. milk 3 tbsp. butter 1/2 lb. grated Cheddar cheese 1 lb. crab meat (I use imitation) 1 tsp. black pepper 1/4 c. sherry Dash Worcestershire Cook spaghetti and drain. Heat soup, add milk, butter and 3/4 of the cheese to make sauce. Pour over cooked spaghetti. Add crab, pepper, sherry and Worcestershire. Mix gently. Pour into greased casserole (2 quart). Sprinkle with remaining cheese. Bake at 350 degrees for 30 minutes. | |
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recipe reviews #133062
Kora Searcy (Illinois) says:
This was delicious. I made it with elbow macaroni because I thought it would be easier to stir together. I also used a combination of cheddar and Parmesan cheeses, as I was low on cheddar, but I think it added to the richness of the dish. I made it for dinner last night and couldn't wait to have t he leftovers for lunch today.
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