Path: swen.emba.uvm.edu!attmt1!attmtf!ip.att.net!remarQ-easT!supernews.com!remarQ.com!news.cmc.net!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: "Dancer^" Newsgroups: rec.food.recipes Subject: Crab Spaghetti Casserole Followup-To: rec.food.cooking Date: 20 Apr 1999 07:09:34 -0600 Organization: attcanada.net Lines: 25 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <00e601be8aef$cd27b160$95d6c28e@appachee> Reply-To: "Dancer^" NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:32345 Low-Fat Crab Spaghetti Casserole 9 ounces dry spaghetti 1 can low fat cream of mushroom soup 2 Tablespoons butter buds 1 cup lite evaporated milk 12 ounces cooked crab meat pepper to taste Preheat oven to 400: F. Cook spaghetti according to package directions; drain. Meanwhile, in medium nonstick saucepan over medium heat, combine soup, butter buds and milk. Using a wire whisk, stir soup mixture until smooth and cook for 5 minutes, stirring constantly. Remove sauce from heat. Combine sauce, crab and spaghetti; mix well and pepper to taste. Place mixture in nonstick baking dish. Bake for 30 minutes. Serve hot. Makes 8 servings. Calories 139 Fat 1.3 g Fiber 0 g. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted on Mondays. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.