Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Quick Crab Casserole
- add review
- #28641
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
1 comment
ingredients
6 slices bread, cubed
1 pound crab meat
1/2 pound sharp Cheddar cheese, grated
1/4 cup butter
3 eggs, beaten
1/2 teaspoon dry mustard
2 cups milk
1 dash salt
directions
Line bottom of a greased 11- x 7-inch casserole dish with bread. Layer crab on top of bread. Sprinkle cheese on top of crab. Pour melted butter over top. Beat eggs, mustard, milk, and salt together. Pout over casserole.
Refrigerate overnight. Bake, covered, for 1 hour at 350 degrees F.
added by
jones_squared
nutrition data
Nutritional data has not been calculated yet.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
reviews & comments
I'm questioning the timing of this recipe. Ready in over 5 hours?
Yes, you refrigerate it overnight.
June 28, 2007
This is an awesome recipe. Well worth trying out. Quick to prepare ahead of time. I did deviate from the ingredient list by using three english muffins instead of the bread, and didn't have dried mustard on hand, so just used a tablespoon of spicey dijon. As well decided to use mozzarella cheese instead of the cheddar. Turned out a winner, will try it in it's original another time for sure it should be great as well. Think a lot can be done with this one, use your imagination!