Subject: Crab Spaghetti Casserole
From: "Dancer^" <[email-masked]>
Date: 20 Apr 1999 07:09:34 -0600
Newsgroups: rec.food.recipes

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.

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