Monday, October 15, 2012

Mushroom and Crab Casserole

Marg, my good friend in Powell River, is a great cook. She made a scrumptious casserole that really hit the spot on a cool fall evening. I asked if she would share the recipe and of course she said yes. I made it last night for our dinner. Now I would like to share it with you. It's actually a lot easier than it looks.


1 small onion chopped
2 cups white mushrooms sliced
3 cloves garlic minced
1 tablespoon white wine
2 tablespoons all-purpose flour
2 cups milk
2 tablespoons spreadable cream cheese
2 cups imitation crab (or the real deal)
1/2 teaspoon chicken bullion crystals
1/2 teaspoon salt
1/4 teaspoon dried basil
sprinkle of cayenne pepper
sprinkle of ground pepper
sprinkle of nutmeg
1/4 teaspoon dill
2 1/3 cups small shell pasta (or rotini)
2 quarts boiling water
1 tablespoon oil (optional)
2 teaspoons salt
1/2 cup Monterey Jack cheese grated
1 tablespoon Parmesan cheese grated

Saute mushrooms, garlic and onion in a large non-stick frying pan for 7-8 minutes until liquid is evaporated. Add wine. Simmer about 1 minute until liquid is almost evaporated. Measure flour into small bowl. Gradually whisk in milk until smooth. Add to mushroom mixture, stirring constantly until boiling and thickened. Stir in cream cheese until melted. Stir in next 8 ingredients. Remove crab sauce from heat.

Cook pasta in boiling water, oil and second amount of salt in a large uncovered pot for 4 minutes. Stir frequently. Pasta will be slightly firm. Drain. Rinse with cold water and drain again. Add to crab sauce. Mix. Pour into a 1 1/2 quart casserole dish. Sprinkle with Monterey Jack and Parmesan cheeses.

Bake at 350 degree oven for 30 minutes until hot and bubbling. The recipe says it serves 4, but I would say more like 8 unless they are really hungry lumberjacks. Thanks Marg and Dave for the good eats and great recipe. -- Margy


  1. Oh, yum.
    I have trouble with the artificial crab, so I'd have to use "the real thing" which is somewhat difficult to obtain in southeastern Alberta, LOL.
    I remember when I was a teenager in White Rock, my dad had a friend who was a crab fisherman, and we could get a pound of crabmeat (no shells) for a dollar. Sigh.

  2. Kay - I would guess you could substitute with any seafood, or maybe even chicken with equal success. - Margy