Classic Crab Casserole - Butter Busters^
INGREDIENTS:
1 ea Pk (8oz) imitation king Nonfat cooking spray
-crabmeat 1 cn (15oz) tomato sauce
18 ea Manicotti shells, cooked 1 cn (6oz) tomato paste
1 1/2 c Nonfat ricotta cheese 1/2 t Dried whole oregano
1 cn (8oz) mushroom pieces, 1/4 t Whole dried thyme
-rinsed and drained 1/2 t Dried whole basil
1/4 c Chopped green onions 1/2 t Garlic powder
1/4 c Dry white wine or cooking 1 t Low sodium Worcestershire
-wine 8 oz Nonfat mozzarella cheese,
1 ea Tb lemon juice -grated
1 ea Pk (8oz) imitation king Nonfat cooking spray
-crabmeat 1 cn (15oz) tomato sauce
18 ea Manicotti shells, cooked 1 cn (6oz) tomato paste
1 1/2 c Nonfat ricotta cheese 1/2 t Dried whole oregano
1 cn (8oz) mushroom pieces, 1/4 t Whole dried thyme
-rinsed and drained 1/2 t Dried whole basil
1/4 c Chopped green onions 1/2 t Garlic powder
1/4 c Dry white wine or cooking 1 t Low sodium Worcestershire
-wine 8 oz Nonfat mozzarella cheese,
1 ea Tb lemon juice -grated
Combine crabmeat, ricotta, mushrooms, onions, wine and lemon juice until blended. Stuff shells. Place in a 13 x 9 x 2" casserole that has been sprayed with a nonstick cooking spray. Combine tomato sauce, tomato paste, spices and Worcestershire sauce. Bring to a boil; reduce heat and simmer about 5 minutes. Spoon tomato sauce mixture over the shells. Sprinkle with mozzarella. Cover and bake at 350F. 35-40 minutes. Per serving: 242 cal., 1.2g fat (4%), 8mg chol., 3g fiber, 17g pro., 41g carb., 821mg sod. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.
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