A delicate crab sauce rolled up in noodle pinwheels makes an attractive casserole. Wendy Nankeville finds it perfect for a make-ahead party entrée. We're inclined to agree.

Wendy Nankeville, San Francisco, California
This Story Originally Appeared On sunset.com

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Recipe Summary

Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 5- to 6-quart pan over high heat, bring about 3 quarts water to a boil. Add lasagna and cook just until tender to bite, 10 to 12 minutes. Drain and rinse with warm water.

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  • Meanwhile, in an 11- to 12-inch frying pan over medium-high heat, frequently stir oil, onion, mushrooms, garlic, and basil until onion is limp, 6 to 8 minutes.

  • Mix broth and cornstarch. Pour into pan and stir until boiling. Add cream cheese and stir until melted.

  • Mix in sour cream, artichokes, and crab. Add salt and pepper to taste. Remove from heat.

  • Lay noodles flat. Divide all the crab mixture equally among noodles and spread the length of each strip. Roll noodles from a narrow end around filling. Set seam down, in a single layer, in a shallow 3- to 3 1/2-quart casserole. Cover with foil. If making ahead, chill up to 1 day.

  • Bake, covered, in a 350° oven until hot in center, 20 to 25 minutes (if chilled, 25 to 30 minutes). Uncover and sprinkle with jack cheese. Return to oven until cheese melts, about 5 minutes. Sprinkle with green onion.

Nutrition Facts

323 calories; calories from fat 39%; protein 20g; fat 14g; saturated fat 7.2g; carbohydrates 29g; fiber 1.7g; sodium 299mg; cholesterol 79mg.
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