Crab And Spaghetti Casserole

• vermicelli noodles
• 2 Tbsp. margarine
• 1 large onion, chopped
• 1 can cream of mushroom soup
• 1 c. half and half
• 1 Tbsp. Worcestershire sauce
• 1 Tbsp. Dijon mustard
• 1/2 lb. cooked fresh or canned crab
• 2 hard-boiled eggs, diced
• 1/2 c. sliced water chestnuts
• 2/3 c. Cheddar cheese or 1 can Cheddar cheese soup
• salt and/or pepper to taste

1. Cook vermicelli by package directions; drain.
2. Melt margarine in a 3-quart saucepan over medium heat.
3. Add onion and cook, stirring occasionally, until limp (about 5 minutes).
4. Stir in soup; blend in half and half, Worcestershire sauce and mustard. Add vermicelli and mix well.
5. Gently stir in crab, eggs and water chestnuts.
6. Season with salt and pepper.
7. Spoon vermicelli mixture into greased 2-quart baking dish.
8. Sprinkle with cheese (or mix cheese soup in earlier).
9. Bake, uncovered, at 375u0b0 for 25 minutes.

vermicelli noodles, margarine, onion, cream of mushroom soup, worcestershire sauce, mustard, crab, eggs, water chestnuts, cheddar cheese, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=323366 (may not work)