From the, "Houston Junior League Cookbook," published in cooperation with your Daily InBox newsletter.


  • 1 package (8 ounce) thin spaghetti
  • 1 large onion, finely chopped
  • 1 green pepper, finely chopped
  • 6 – 8 fresh mushrooms, sliced
  • Butter for sauteing
  • 1 can (1 pound) tomatoes, drained
  • 1 can (8 ounces) tomato sauce
  • 1 pound crabmeat
  • 1 cup sour cream
  • 2-1/2 cups grated sharp cheese


Cook spaghetti; drain and set aside.  Saute onion, green pepper and mushrooms in butter.  Add tomatoes, tomato sauce, crabmeat, sour cream and half of the cheese; simmer for 5 minutes.  Combine with spaghetti.  Pour into a greased casserole and top with remaining cheese.  Bake 30-45 minutes in a 325 degree oven.  May be prepared a day ahead and baked just before serving.  Increase cooking time if mixture is cold.  Chicken (3-4 cups) may be substituted for crab.

SERVES: 8 - 10

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