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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 (by GRACE72512) calories by ingredient
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Crab Meat Veggie Casserole (by GRACE72512)



View the original recipe for Crab Meat Veggie Casserole

Introduction

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

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






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