Spring Casserole of Crab, Asparagus, and Spaghetti Recipe

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.

No additional tips available.

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

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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.

Spring Casserole of Crab, Asparagus, and Spaghetti

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