Ingredients Jump to Instructions ↓

  1. 1 lb. spaghetti, cooked and drained

Instructions Jump to Ingredients ↑

  1. Saute with butter in wok the following: 1 head cauliflower broken into flowerets 1 clove garlic (to taste)

  2. Cut up:

  3. In very large bowl toss vegetables, crab, 8 ounce shredded Swiss cheese and large container Parmesan cheese, 1 large can mushrooms (or saute fresh with vegetables). Add and toss spaghetti. Divide into two 9×13 pans. Salt and pepper. Pour about 8 ounce Italian dressing (16 ounce total) over each casserole. Heat thoroughly in oven covered with foil. Freezes very well.


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