Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 298.8
- Total Fat: 9.7 g
- Cholesterol: 97.5 mg
- Sodium: 570.5 mg
- Total Carbs: 29.3 g
- Dietary Fiber: 3.9 g
- Protein: 19.8 g
View full nutritional breakdown of Crab Meat Veggie Casserole calories by ingredient
Crab Meat Veggie Casserole
Submitted by: GRACE72512Introduction
Wanted fresh Crab Meat but in a different way. I saw all these casseroles for tuna & everything. There was not enough veggies for me so I put this hope you enjoy. I have to cut my run a knife across the broccoli to make it smaller so everyone in my house will eat it. Wanted fresh Crab Meat but in a different way. I saw all these casseroles for tuna & everything. There was not enough veggies for me so I put this hope you enjoy. I have to cut my run a knife across the broccoli to make it smaller so everyone in my house will eat it.Number of Servings: 8
Ingredients
-
1 lb Crab Meat
1 lb Bag Crinkle Cut Carrots
2 1/2 Cups Mixed Peppers
2 Medium Summer Squash
2 Medium Zucchini
1 14 oz Bag Broccoli
3 - 2/3 cups Onions
3 - 1 1/4 cup Wide Egg Noodles
Tips
Directions
Take the Summer Squash & Zucchini slice into quarter pieces. Take the summer squash zucchini peppers & onions saute until lightly brown. While your doing that steam your broccoli & carrots. Cook noodles as package says. Then mix everything in together well. Spread out in a 9 by 13 baking pan. Place in preheated oven of 350* for 45 minutes or until lightly browned.
Serving Size: Makes 8 2 Inch Pieces
Number of Servings: 8
Recipe submitted by SparkPeople user GRACE72512.
Serving Size: Makes 8 2 Inch Pieces
Number of Servings: 8
Recipe submitted by SparkPeople user GRACE72512.
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