Ingredients:
1 cup spaghetti, broken into 2-inch pieces, cooked as directed on package, and drained
2 lbs asparagus, tough ends snapped off, and cut into 1-inch pieces
12 ounces crabmeat, flaked and picked over
1/3 cup slivered almonds
3 tablespoons butter or 3 tablespoons margarine
3 tablespoons all-purpose flour
1 1/2 cups milk
1/2 teaspoon dry mustard
1/2 teaspoon paprika
1/4 teaspoon salt
fresh ground pepper
1/4 cup dry white wine
1 cup grated cheddar cheese
Directions:
To make cheese sauce: in a medium saucepan over medium heat, let the butter melt.
Add in the flour; stir until bubbly.
Add in the milk, mustard, paprika, salt, and pepper to taste; stir for about 2 minutes or until thickened.
Add in wine and cheese; stir for 1 minute or until smooth.
To make the casserole: In a mixing bowl, add the spaghetti, asparagus, and crab; stir to mix.
Transfer mixture to a lightly greased 11×8 inch baking dish.
Pour cheese sauce over all.
Sprinkle with almonds.
Bake in a 350F oven, uncovered, for 30 minutes or until bubbly.
Servings: 5
Time preparation: 30 min.
Time total: 60 min.