Spring Casserole of Crab, Asparagus, and Spaghetti

Name: Spring Casserole of Crab, Asparagus, and Spaghetti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup spaghetti, broken into 2-inch pieces, cooked as directed on package, and drained; 2 lbs asparagus, tough ends snapped off, and cut into 1-inch pieces; 12 ounces crabmeat, flaked and picked over; ⅓ cup slivered almonds; 3 tablespoons butter or 3 tablespoons margarine; 3 tablespoons all-purpose flour; 1 ½ cups milk; ½ teaspoon dry mustard; ½ teaspoon paprika; ¼ teaspoon salt; fresh ground pepper; ¼ cup dry white wine; 1 cup grated cheddar cheese

Servings: persons

1 cup spaghetti, broken into 2-inch pieces, cooked as directed on package, and drained
2 lbs asparagus, tough ends snapped off, and cut into 1-inch pieces
12 ounces crabmeat, flaked and picked over
⅓ cup slivered almonds
3 tablespoons butter or 3 tablespoons margarine
3 tablespoons all-purpose flour
1 ½ cups milk
½ teaspoon dry mustard
½ teaspoon paprika
¼ teaspoon salt
fresh ground pepper
¼ cup dry white wine
1 cup grated cheddar cheese

1
To make cheese sauce: in a medium saucepan over medium heat, let the butter melt.
2
Add in the flour; stir until bubbly.
3
Add in the milk, mustard, paprika, salt, and pepper to taste; stir for about 2 minutes or until thickened.
4
Add in wine and cheese; stir for 1 minute or until smooth.
5
To make the casserole: In a mixing bowl, add the spaghetti, asparagus, and crab; stir to mix.
6
Transfer mixture to a lightly greased 11x8 inch baking dish.
7
Pour cheese sauce over all.
8
Sprinkle with almonds.
9
Bake in a 350 oven, uncovered, for 30 minutes or until bubbly.

402

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup spaghetti, broken into 2-inch pieces, cooked as directed on package, and drained, 2 lbs asparagus, tough ends snapped off, and cut into 1-inch pieces, 12 ounces crabmeat, flaked and picked over, ⅓ cup slivered almonds, and more.

Yes, Spring Casserole of Crab, Asparagus, and Spaghetti falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!