You are here: Home » Recipes » Crabmeat and Artichoke Pasta Casserole Crabmeat and Artichoke Pasta Casserole Recipe by Relish ContributorKitchen Tested Yield 4 servings This tasty casserole has a fancy flair with the crabmeat, artichokes and Madeira wine. PrintEmail Ingredients 1 tablespoon margarine1/2 cup finely chopped onion1/3 cup all-purpose flour1/4 cup skim milk1 (12-ounce) can evaporated skimmed milk1/4 cup Madeira wine Salt and pepper to taste1 tablespoon lemon juice1 pound lump or white crabmeat, picked over for any pieces of shell1 (8-ounce) package shell pasta1 (14-ounce) can quartered artichoke hearts, drained1/2 cup shredded reduced-fat Cheddar cheese1/2 cup sliced green onions Instructions Preheat oven to 350F. In a large pot coated with nonstick cooking spray, melt margarine and saute onion over medium-high heat until golden, about 3 minutes. Stir in flour. Gradually add skim milk and evaporated milk, stirring constantly. Heat and stir until sauce comes to a boil. Reduce heat and add wine. Season with salt and pepper. Drizzle lemon juice over crabmeat in a bowl, tossing lightly. Meanwhile, prepare pasta according to package directions, omitting any oil and salt; drain. Combine crabmeat, artichoke hearts, pasta, and sauce together in a 3-quart casserole dish coated with nonstick cooking spray. Sprinkle top with Cheddar and green onions. Bake 20 minutes, or until cheese is melted and casserole is heated through.