Imperial Casserole Recipe

Imperial Casserole Recipe


3 cups uncooked spiral pasta
1-3/4 cups sliced fresh mushrooms
5 tablespoons butter, cubed
2 tablespoons all-purpose flour
3/4 teaspoon pepper
1/2 teaspoon salt
1-1/2 cups 2% milk
4 cans (6 ounces each) lump crabmeat, drained
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/4 cup crushed butter-flavored crackers


Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms in butter until tender. Stir in the flour, pepper and salt until blended; gradually add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in crab and soup until blended.
Drain pasta and transfer to a large bowl. Add crab mixture; toss to coat. Transfer to a greased 13-in. x 9-in. baking dish; sprinkle with cracker crumbs. Bake, uncovered, at 350° for 25-30 minutes or until bubbly