Recipe: Crab Spaghetti and Crab Tettrazini

CRAB SPAGHETTI

1 (8 oz.) pkg. thin spaghetti, uncooked
1 (10 3/4 oz.) can condensed cream of mushroom or cream of chicken soup
3 tbsp. butter or margarine
1 cup milk
1/2 lb. Cheddar cheese, shredded, divided use
1 1/2 cups crab meat (artificial crab meat may be used)
ground black pepper (to taste)
1/4 cup sherry (optional)
Dash Worcestershire (optional)

Cook spaghetti as directed on package. Drain.

Heat undiluted soup, add milk, butter and 3/4 of the cheese to make sauce. Pour sauce over cooked spaghetti. Add crab, pepper, sherry and Worcestershire. Mix gently. Pour into greased 2 quart casserole. Sprinkle with remaining cheese.

Bake at 350 degrees F for 30 minutes.

Makes 4-6 servings
Source: Community cookbook, unknown title

---

CRAB TETRAZZINI

1 (8 oz.) pkg. thin spaghetti, broken in pieces 3-4 inches long, uncooked
2 cans (10 1/2 oz.) condensed cream of mushroom soup
1 1/2 cups milk
5 tbsp. butter
1/4 cup chopped green bell peppers
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
1 lb. crab meat (real or imitation)

Cook broken spaghetti pieces in salted boiling water until done. Drain.

Preheat oven to 350 degrees F.

Mix undiluted soup, milk, butter and green peppers together. Heat on stove until butter is melted. Mix well.

Add cooked spaghetti, cheddar cheese, Parmesan cheese and crab meat. Pour into 9 x 13 inch baking dish. Cover.

Bake 30 to 40 minutes.

Makes 10-12 servings
Source: Community cookbook, unknown title

Hello,

If one of these isn't the recipe you're looking for, please let us know if you remember any other ingredients.

Happy Cooking!

Betsy