CRAB MEAT SPAGHETTI CASSEROLE
8 oz. spaghetti
1 can condensed mushroom soup
3 tbsp. butter
1 c. milk
2 c. grated sharp cheese
1/4 c. finely minced onion
2 eggs, hard boiled & chopped
1 tbsp. fried canned pimento
1/2 tsp. salt
Dash of pepper
1 1/2 c. flaked fresh or canned crab meat
Cook spaghetti until barely tender. Rinse with cold water and set aside.
Heat 1 can condensed mushroom soup, stirring until smooth. Add butter and
milk. Stir in cheese, onion, eggs, pimento, seasonings and crab meat.
Combine with the cooked spaghetti and turn into a 2 quart casserole. Bake at
350 degrees for 30 to 34 minutes. Serves 4 to 6.
8 oz. spaghetti
1 can condensed mushroom soup
3 tbsp. butter
1 c. milk
2 c. grated sharp cheese
1/4 c. finely minced onion
2 eggs, hard boiled & chopped
1 tbsp. fried canned pimento
1/2 tsp. salt
Dash of pepper
1 1/2 c. flaked fresh or canned crab meat
Cook spaghetti until barely tender. Rinse with cold water and set aside.
Heat 1 can condensed mushroom soup, stirring until smooth. Add butter and
milk. Stir in cheese, onion, eggs, pimento, seasonings and crab meat.
Combine with the cooked spaghetti and turn into a 2 quart casserole. Bake at
350 degrees for 30 to 34 minutes. Serves 4 to 6.
