Crab Stroganoff
Ingredients
- 8 ounces egg noodles wide
- 2 Tbs butter or margarine
- ½ lb mushrooms sliced
- 10 ¾ ounces condensed cream of mushroom soup
- 1 cup milk
- ¼ cup Marsala wine optional
- 16 ounces imitation crabmeat
- 10 ounces frozen peas
- 8 ounces sour cream
- salt
- 2 Tbs minced parsley
Instructions
- Prepare about 30 minutes before serving.
- Prepare egg noodles as label directs.
- Meanwhile, in 12-inch skillet over medium-high heat, in hot butter or margarine, cook mushrooms, stirring frequently, until all liquid is absorbed.
- Stir undiluted cream of mushroom soup, milk, and wine into cooked mushrooms (if not using wine, increase milk to 1 1/4 cups); cook, stirring occasionally, until sauce boils.
- Reduce heat to medium; add crabmeat, frozen peas, and sour cream; heat through (do not boil, or sauce may curdle). Add salt to taste.
- To serve, toss drained noodles with minced parsley. Arrange noodles on large platter; top with crabmeat mixture; toss before serving.
Nutrition
Calories: 445kcalCarbohydrates: 55gProtein: 17gFat: 15gSaturated Fat: 8gCholesterol: 76mgSodium: 880mgPotassium: 514mgFiber: 4gSugar: 10gVitamin A: 910IUVitamin C: 21.7mgCalcium: 116mgIron: 2.1mg
