Light Crab Linguine

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  • 20 min prep time
  • 1 hr 10 min total time
  • 11 ingredients
  • 8 servings

Ingredients

CASSEROLE

12
oz. uncooked linguine
2
(10 3/4-oz.) cans condensed cream of asparagus soup
1
(12-oz.) can light evaporated skimmed milk
1
cup fat-free half-and-half
6
oz. (1 1/2 cups) shredded reduced-fat Monterey Jack cheese
1
(10 1/2-oz.) can cut asparagus spears, drained
1
(6-oz.) can crabmeat, drained, flaked
1/4
cup white wine

TOPPING

1
cup unseasoned dry bread crumbs
2
tablespoons margarine or butter, melted
1/2
cup fat-free half-and-half

Directions

  1. 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with nonstick cooking spray. Cook linguine to desired doneness as directed on package. Drain.
  2. 2 Meanwhile, in large bowl, combine soup, milk, 1 cup half-and-half and cheese; mix well. Add asparagus, crabmeat and wine; mix gently. Add cooked linguine; toss gently to mix. Pour into sprayed baking dish.
  3. 3 In small bowl, combine bread crumbs and margarine; mix well. Stir in 1/2 cup half-and-half until well combined. Sprinkle evenly over linguine mixture. Spray topping with nonstick cooking spray to coat well.
  4. 4 Bake at 350°F. for 45 to 50 minutes or until top is golden brown and edges are bubbly.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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