Crabmeat and Artichoke Pasta Casserole

Kitchen Tested
  • Yield 4 servings

This tasty casserole has a fancy flair with the crabmeat, artichokes and Madeira wine.


1 tablespoon margarine
1/2 cup finely chopped onion
1/3 cup all-purpose flour
1/4 cup skim milk
1 (12-ounce) can evaporated skimmed milk
1/4 cup Madeira wine
Salt and pepper to taste
1 tablespoon lemon juice
1 pound lump or white crabmeat, picked over for any pieces of shell
1 (8-ounce) package shell pasta
1 (14-ounce) can quartered artichoke hearts, drained
1/2 cup shredded reduced-fat Cheddar cheese
1/2 cup sliced green onions


  1. Preheat oven to 350F.
  2. 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.
  3. Drizzle lemon juice over crabmeat in a bowl, tossing lightly.
  4. Meanwhile, prepare pasta according to package directions, omitting any oil and salt; drain.
  5. 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.