Recipe(tried): Crab and Cheddar Casserole (from Lean and Luscious)

CRAB AND CHEDDAR CASSEROLE

3 tbsp all-purpose flour
2/3 cup non fat dry milk
1/4 tsp dry mustard
1/8 tsp salt
1/8 tsp ground black pepper
1 cup water
3 ounces fat free or low fat cheddar cheese, shredded
12 ounces crab meat (1 1/2 cups)
Hot cooked noodles (for serving)

Preheat oven to 350 degrees F. Spray a 1-quart casserole with nonstick cooking spray.

In a small saucepan, combine flour, dry milk, mustard, salt and pepper; mix well. Gradually add 1 cup water, stirring constantly, until mixture thickens.

Remove from heat. Stir cheese and sherry into milk mixture, mixing until cheese is completely melted. Stir in crab meat. Place in prepared casserole.

Bake, uncovered, 20 minutes.

Serve over hot noodles

Makes 4 servings
Source: Lean and Luscious Cookbook by Bobbie Hinman and Millie Snyder