Crab Macaroni Casserole

• 2 cups uncooked whole wheat elbow macaroni
• 3 tablespoons chopped onion
• 2 tablespoons butter
• 3 tablespoons all-purpose flour
• 1-1/2 cups fat-free milk
• 2 cans (6 ounces each) lump crabmeat, drained
• 1 cup reduced-fat sour cream
• 1/2 cup shredded Swiss cheese
• 1/2 teaspoon salt
• 1/2 teaspoon ground mustard
• 1 cup shredded fat-free cheddar cheese, divided

1. Cook macaroni according to package directions.
2. Meanwhile, in a large skillet, saute onion in butter until tender. Combine flour and milk until smooth; stir into pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Drain macaroni. Add the crabmeat, sour cream, Swiss cheese, salt, mustard, macaroni and 1/4 cup cheddar cheese to the skillet.
3. Transfer to an 11x7-in. baking dish coated with cooking spray. Sprinkle with remaining cheddar cheese. Bake, uncovered, at 350u0b0 for 20-25 minutes or until heated through.

whole wheat elbow macaroni, onion, butter, allpurpose, milk, lump crabmeat, sour cream, swiss cheese, salt, ground mustard, cheddar cheese

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