From the, "Houston Junior League Cookbook," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
TO PREPARE:
Cook spaghetti; drain and set aside. Saute onion, green pepper and mushrooms in butter. Add tomatoes, tomato sauce, crabmeat, sour cream and half of the cheese; simmer for 5 minutes. Combine with spaghetti. Pour into a greased casserole and top with remaining cheese. Bake 30-45 minutes in a 325 degree oven. May be prepared a day ahead and baked just before serving. Increase cooking time if mixture is cold. Chicken (3-4 cups) may be substituted for crab.
SERVES: 8 - 10
- 1 package (8 ounce) thin spaghetti
- 1 large onion, finely chopped
- 1 green pepper, finely chopped
- 6 – 8 fresh mushrooms, sliced
- Butter for sauteing
- 1 can (1 pound) tomatoes, drained
- 1 can (8 ounces) tomato sauce
- 1 pound crabmeat
- 1 cup sour cream
- 2-1/2 cups grated sharp cheese
TO PREPARE:
Cook spaghetti; drain and set aside. Saute onion, green pepper and mushrooms in butter. Add tomatoes, tomato sauce, crabmeat, sour cream and half of the cheese; simmer for 5 minutes. Combine with spaghetti. Pour into a greased casserole and top with remaining cheese. Bake 30-45 minutes in a 325 degree oven. May be prepared a day ahead and baked just before serving. Increase cooking time if mixture is cold. Chicken (3-4 cups) may be substituted for crab.
SERVES: 8 - 10
