Categories: Casserole, Main Dish, Seafood
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
- 1⁄3; cup slivered almond
- Cheddar Cheese Sauce
- 3 tablespoons butter or 3 tablespoons margarine
- 3 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1/2 teaspoon dry mustard
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- fresh ground pepper
- 1/4 cup dry white wine
- 1 cup grated cheddar cheese
Directions
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To make cheese sauce: in a medium saucepan over medium heat, let the butter melt.
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Add in the flour; stir until bubbly.
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Add in the milk, mustard, paprika, salt, and pepper to taste; stir for about 2 minutes or until thickened.
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Add in wine and cheese; stir for 1 minute or until smooth.
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To make the casserole: In a mixing bowl, add the spaghetti, asparagus, and crab; stir to mix.
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Transfer mixture to a lightly greased 11×8 inch baking dish.
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Pour cheese sauce over all.
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Sprinkle with almonds.
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Bake in a 350° oven, uncovered, for 30 minutes or until bubbly.