Crab-And-Mushroom Casserole

• 1/4 c. finely chopped onion
• 1/4 c. finely chopped celery
• 1/4 c. finely chopped green pepper
• 2 Tbsp. margarine, melted
• 1 lb. fresh mushrooms, sliced (I have used 4 ounce jar of sliced and drained mushrooms)
• 1/4 c. all-purpose flour
• 2 c. chicken broth
• 2 eggs, beaten or 1/2 c. egg substitute
• 1 lb. fresh crabmeat, drained and flaked (I use Louis Rich pieces or sticks, cut into bite size)
• 1 Tbsp. salt-free herb and spice blend*
• 3/4 tsp. salt
• 1/8 tsp. ground ginger
• 1/4 c. (1 oz.) shredded sharp Cheddar

1. *I blend small amounts of ground red pepper (hot), nutmeg, onion powder, paprika and garlic powder; add dried parsley flakes to make 1 tablespoon.

onion, celery, green pepper, margarine, fresh mushrooms, allpurpose, chicken broth, eggs, fresh crabmeat, salt, salt, ground ginger, cheddar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=616280 (may not work)