Categories: Casserole, Main Dish, Seafood

Ingredients

• 2 tablespoons vegetable oil
• 1/2 cup finely diced yellow onion
• 1/2 cup finely diced red bell pepper
• 2 garlic cloves, minced
• 8 ounces mushrooms, sliced
• 2 tablespoons butter or 2 tablespoons margarine
• 2 tablespoons all-purpose flour
• 1 cup chicken stock or 1 cup chicken broth
• 3 tablespoons dry white wine
• 1/4 teaspoon dried dill weed
• 1/4 teaspoon salt
• 1/8 teaspoon white pepper
• 2 drops Tabasco sauce (or to taste)
• 1 cup light sour cream
• 3/4 lb crabmeat, flaked and picked over
• 8 ounces spinach noodles or 8 ounces plain noodles, cooked and drained

Directions

1. In a saucepan over medium heat, warm the oil.

2. Add in the onion, bell pepper, garlic, and mushrooms; stir/saute for about 5 minutes or until tender.

3. Transfer to a 2 1/2 quart casserole dish that has been sprayed with nonstick cooking spray.

4. Melt the butter in the same saucepan.

5. Stir in the flour; continue stirring until bubbly.

6. Add in stock, wine, and seasonings; bring to a boil, stirring constantly for about 2-3 minutes or until thickened.

7. Remove from heat.

8. Stir in sour cream and crabmeat.

9. Add mixture to casserole dish along with noodles; stir to mix well.

10. Bake in a 350 degree oven for 30 minutes or until bubbly, stirring once.

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