Crab-Artichoke Casserole

This can also be baked in individual ovenproof dishes. Reduce cooking time to 20 minutes.

• Ready In: 1 hr 10 mins
• Serves: 8-12

Ingredients

• 8  ounces  uncooked small shell pasta
• 2  tablespoons butter
• 6  green onions, chopped
• 2  tablespoons all-purpose flour
• 1  cup half-and-half
• 1  teaspoon dry mustard
• 1⁄2 teaspoon  ground red pepper
•  salt and black pepper
• 1⁄2 cup  shredded swiss cheese, divided
• 1 (8 ounce) package  imitation crabmeat, chunks
• 1 (14 ounce) can artichoke hearts, drained and cut into bite-size pieces

Directions

1. Preheat oven to 350.
2. Grease 2-quart casserole.
3. Cook pasta according to package directions; drain and set aside.
4. Melt butter in large saucepan over medium heat; add green onions. Cook and stir about 2 minutes. Add flour; cook and stir 2 minutes more.
5. Gradually add half-and-half, whisking constantly until mixture begins to thicken.
6. Whisk in mustard and red pepper; season to taste with salt and black pepper.
7. Remove from heat and stir in 1/4 cup cheese until melted.
8. Combine crabmeat, artichokes and pasta in casserole. Add sauce mixture and stir until blended.
9. Top with remaining 1/4 cup cheese.
10. Bake about 40 minutes or until hot, bubbly and lightly browned.