|
Instructions |
|
|
Cook asparagus according to package directions; drain well. Set aside. In a medium saucepan cook mushrooms and onion in butter until onion is tender but not brown.
|
|
|
Stir in cornstarch, salt, nutmeg, and pepper. Stir in milk all at once. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.
|
|
|
Stir in crab and asparagus. Spoon mixture into four individual casseroles or one large one. In a small bowl stir together almonds and Parmesan cheese. Sprinkle atop casseroles.
|
|
|
Bake in a 400 F. oven for 10 minutes or until mixture is heated through and cheese is browned.
|
|
|
Serving
Suggestions |
|
Cals- 174 Total Fat- 7 Sat Fat- 1 Protein- 18 Fiber- 2 Sodium- 441 Carbs- 10
|
|
Originally Submitted
7/15/2011
|