Spring Casserole of Crab, Asparagus, and Spaghetti

• 1 cup spaghetti, broken into 2-inch pieces, cooked as directed on package, and drained
• 2 lbs asparagus, tough ends snapped off, and cut into 1-inch pieces
• 12 ounces crabmeat, flaked and picked over
• 13 cup slivered almonds
• 3 tablespoons butter or 3 tablespoons margarine
• 3 tablespoons all-purpose flour
• 1 12 cups milk
• 12 teaspoon dry mustard
• 12 teaspoon paprika
• 14 teaspoon salt
• fresh ground pepper
• 14 cup dry white wine
• 1 cup grated cheddar cheese

1. To make cheese sauce: in a medium saucepan over medium heat, let the butter melt.
2. Add in the flour; stir until bubbly.
3. Add in the milk, mustard, paprika, salt, and pepper to taste; stir for about 2 minutes or until thickened.
4. Add in wine and cheese; stir for 1 minute or until smooth.
5. To make the casserole: In a mixing bowl, add the spaghetti, asparagus, and crab; stir to mix.
6. Transfer mixture to a lightly greased 11x8 inch baking dish.
7. Pour cheese sauce over all.
8. Sprinkle with almonds.
9. Bake in a 350 oven, uncovered, for 30 minutes or until bubbly.

crabmeat, almonds, butter, allpurpose, milk, mustard, paprika, salt, fresh ground pepper, white wine, cheddar cheese

Taken from www.food.com/recipe/spring-casserole-of-crab-asparagus-and-spaghetti-113910 (may not work)