This is a family dish with a difference, since the crabmeal gives the spaghetti a rather exotic flavour. Serve it with a tossed green salad.
2 oz. butter
2 onions, finely chopped
8 oz. mushrooms, wiped clean and sliced
8 oz. spaghetti, cooked, drained and kept hot
8 oz. crabmeat, shell and cartilage removed 10 oz. canned condensed tomato soup
1 teaspoon salt
2 teaspoon black pepper
6 oz. Parmesan cheese, grated
10 fl. oz. tomato juice
With 2 teaspoons of the butter, grease a large, ovenproof casserole.
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
In a medium-sized frying-pan, melt the remaining butter over moderate heat. When the foam subsides, add the onions and fry, stirring occasionally, for 4 minutes. Add the mushrooms and fry for a further 1 to 3 minutes or until the onions are soft and translucent but not brown. Remove the pan from the heat and set aside.
In a large mixing bowl, combine the mushroom and onion mixture with the spaghetti, crabmeat, soup, salt, pepper and 4 ounces of the cheese. Stir well to mix thoroughly, then pour in the tomato juice. Transfer the mixture to the prepared casserole and sprinkle over the remaining cheese.
Place the casserole in the oven and cook for 35 to 40 minutes or until the cheese is golden and bubbling.
Remove the casserole from the oven and serve at once.