Wednesday, January 16, 2008

Crab and Corn Macaroni Casserole

Created by Tammy and Grace Barnett


1 can "Chicken of the Sea' real crab meat

2 cup elbow macaroni

1 can fat-free evaporated milk

1 can no-sodium corn

1 1/2 cup shredded sharp cheddar cheese

6 crackers - crumbled

season to taste (your choice)

cooking spray


Pre-heat oven to 350 degrees. Cook macaroni per package instructions. Drain and return to pan. Add milk and corn, cooking on medium heat until milk just starts to boil. Add crab meat and 3/4 cup of cheese, stir until cheese melts. Pour mixture into casserole dish coated with cooking spray. Top with rest of cheese and crumbled crackers. Bake 25-30 minutes. Enjoy!