Crab And Mushroom Stroganoff

• 2 tablespoons vegetable oil
• 1/2 cup finely diced yellow onion
• 1/2 cup finely diced red bell pepper
• 2 garlic cloves, minced
• 8 ounces mushrooms, sliced
• 2 tablespoons butter or 2 tablespoons margarine
• 2 tablespoons all-purpose flour
• 1 cup chicken stock or 1 cup chicken broth
• 3 tablespoons dry white wine
• 1/4 teaspoon dried dill weed
• 1/4 teaspoon salt
• 1/8 teaspoon white pepper
• 2 drops Tabasco sauce (or to taste)
• 1 cup light sour cream
• 3/4 lb crabmeat, flaked and picked over
• 8 ounces spinach noodles or 8 ounces plain noodles, cooked and drained

1. In a saucepan over medium heat, warm the oil.
2. Add in the onion, bell pepper, garlic, and mushrooms; stir/saute for about 5 minutes or until tender.
3. Transfer to a 2 1/2 quart casserole dish that has been sprayed with nonstick cooking spray.
4. Melt the butter in the same saucepan.
5. Stir in the flour; continue stirring until bubbly.
6. Add in stock, wine, and seasonings; bring to a boil, stirring constantly for about 2-3 minutes or until thickened.
7. Remove from heat.
8. Stir in sour cream and crabmeat.
9. Add mixture to casserole dish along with noodles; stir to mix well.
10. Bake in a 350 degree oven for 30 minutes or until bubbly, stirring once.

vegetable oil, yellow onion, red bell pepper, garlic, mushrooms, butter, flour, chicken, white wine, dill weed, salt, white pepper, tabasco sauce, light sour cream, crabmeat, noodles

Taken from www.food.com/recipe/crab-and-mushroom-stroganoff-126676 (may not work)