California Casserole Recipe
Ingredients
| Spaghetti | 1 Cup (16 tbs), uncooked | |
| Boiling salted water | ||
| 1 cup thick cream sauce | ||
| 1 cup shredded mild Cheddar cheese | ||
| Dry mustard | 1/8 Teaspoon | |
| Paprika | 1/8 Teaspoon | |
| Dry white wine | 1/2 Cup (16 tbs) | |
| 1 cup cooked asparagus tips | ||
| Crab meat | 1 pound | |
| Toasted almonds | 1/2 Cup (16 tbs), chopped | |
Directions
Break spaghetti into 2-inch pieces; cook in boiling salted water until barely tender.
Heat cream sauce and add cheese, mustard, and paprika.
When cheese is melted, stir in wine.
Cover the bottom of a greased 1-quart casserole with a little of the sauce.
Add half the cooked spaghetti in a thin layer, then a layer of asparagus and a layer of crab.
Cover with about half the remaining sauce and add a few chopped almonds.
Then repeat layers of spaghetti, asparagus, and crab; pour on remaining sauce; and top with remaining almonds.
Set casserole in a shallow pan of hot water.
Place in moderately slow oven (325°) and bake, uncovered, approximately 30 minutes or until hot and bubbling.
Makes 4 to 6 servings.
Heat cream sauce and add cheese, mustard, and paprika.
When cheese is melted, stir in wine.
Cover the bottom of a greased 1-quart casserole with a little of the sauce.
Add half the cooked spaghetti in a thin layer, then a layer of asparagus and a layer of crab.
Cover with about half the remaining sauce and add a few chopped almonds.
Then repeat layers of spaghetti, asparagus, and crab; pour on remaining sauce; and top with remaining almonds.
Set casserole in a shallow pan of hot water.
Place in moderately slow oven (325°) and bake, uncovered, approximately 30 minutes or until hot and bubbling.
Makes 4 to 6 servings.
Chef
