Sunday, December 13, 2015

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 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


  1. Thanks for stopping by and commenting. I always appreciate your readership and interest. - Margy

  2. I made this again for New Years Eve. It's also a great casserole to make ahead and freeze for a future meal or party. I leave the cheese off and freeze the ingredients before baking. That way it stays moister after thawing and baking. The cheese goes on after it bubbles at the edges. Continue cooking long enough to melt the cheese and let it get golden. - Margy


Thanks for stopping by. Comments, questions, and suggestions are always welcome. - Margy