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Crab Riccota Casserole Recipe
|Medium noodles||5 Ounce (2 1/2 Cup)|
|Minced onion||2 Tablespoon|
|Finely diced celery||1⁄2 Cup (8 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Milk||2 Cup (32 tbs)|
|Lemon juice||1 Tablespoon|
|Canned crabmeat||7 1⁄2 Ounce (1 Can)|
|Creamed cottage cheese||2 Cup (32 tbs)|
|Buttered crumbs||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1967 Calories from Fat 717
% Daily Value*
Total Fat 81 g124.9%
Saturated Fat 45.3 g226.3%
Trans Fat 0.1 g
Cholesterol 523 mg
Sodium 4291.4 mg178.8%
Total Carbohydrates 209 g69.8%
Dietary Fiber 7.7 g31%
Sugars 36.9 g
Protein 95 g189.8%
Vitamin A 39.2% Vitamin C 11.6%
Calcium 59.4% Iron 25.3%
*Based on a 2000 Calorie diet
Drain and rinse thoroughly with cold water and drain again.
Cook onion and celery in butter in saucepan until tender but not browned.
Stir in flour, mustard and salt and cook until bubbly.
Slowly add milk and cook and stir until mixture boils and is thickened.
Stir in lemon juice.
Remove any spines from crabmeat.
Mix together noodles, sauce, crabmeat and cottage cheese.
Pour into buttered 2-quart casserole and sprinkle crumbs over the top.
Bake in a 350° F oven for 30 to 40 minutes.