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Light Crab Linguine

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Light Crab Linguine
  • Prep Time 20 min
  • Total Time 1 hr 10 min
  • Servings 8
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Looking for a classic seafood dinner? Check out this mild flavored crab and pasta casserole.

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 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 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 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 Bake at 350°F. for 45 to 50 minutes or until top is golden brown and edges are bubbly.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
450
(
Calories from Fat
120
)
Daily Value
Total Fat
13g
20%
(
Saturated Fat
4g
20%
)
Cholesterol
35mg
12%
Sodium
1140mg
48%
Total Carbohydrate
59g
20%
(
Dietary Fiber
2g
8%
,
Sugars
10g
)
Protein
24g
Daily Value*:
Vitamin A
20%
20%
Vitamin C
6%
6%
Calcium
45%
45%
Iron
20%
20%
Exchanges:
3 1/2 Starch; 3 1/2 Other Carbohydrate; 1 Vegetable; 1 1/2 Very Lean Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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