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 recently to share a dinner with our good friends Helen and Ed. 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 olive oil
1 tablespoon white wine
2 tablespoons all-purpose flour
2 cups milk
2 tablespoons spreadable cream cheese
2 cups imitation crab (or 50/50 with shrimp)
1/2 teaspoon chicken bullion crystals
1/2 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dill
sprinkle of cayenne pepper
sprinkle of ground pepper
sprinkle of nutmeg
2 1/3 cups small shell pasta
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, onion, and olive oil 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 a 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. When heated through, remove the 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.
Need a dish for a holiday potluck, this one is quick and easy and a crowd pleaser. - Margy