Crab Imperial Casserole

• 3 cups uncooked spiral pasta
• 1-3/4 cups sliced fresh mushrooms
• 5 tablespoons butter, cubed
• 2 tablespoons all-purpose flour
• 3/4 teaspoon pepper
• 1/2 teaspoon salt
• 1-1/2 cups 2% milk
• 4 cans (6 ounces each) lump crabmeat, drained
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1/4 cup crushed butter-flavored crackers

1. Preheat oven to 350u0b0. Cook pasta according to package directions.
2. Meanwhile, in a large skillet, saute mushrooms in butter until tender. Stir in flour, pepper and salt until blended; gradually add milk. Bring to a boil. Cook and stir 2 minutes or until thickened. Stir in crab and soup until blended.
3. Drain pasta. Add crab mixture; toss to coat. Transfer to a greased 13x9-in. baking dish; sprinkle with cracker crumbs.
4. Bake, uncovered, 25-30 minutes or until bubbly.

uncooked spiral pasta, mushrooms, butter, flour, pepper, salt, milk, lump crabmeat, condensed cream, butter

Taken from www.tasteofhome.com/recipes/crab-imperial-casserole/ (may not work)