Crab-And-Mushroom Casserole - cooking recipe

Ingredients

1/4 c. finely chopped onion
1/4 c. finely chopped celery
1/4 c. finely chopped green pepper
2 Tbsp. margarine, melted
1 lb. fresh mushrooms, sliced (I have used 4 ounce jar of sliced and drained mushrooms)
1/4 c. all-purpose flour
2 c. chicken broth
2 eggs, beaten or 1/2 c. egg substitute
1 lb. fresh crabmeat, drained and flaked (I use Louis Rich pieces or sticks, cut into bite size)
1 Tbsp. salt-free herb and spice blend*
3/4 tsp. salt
1/8 tsp. ground ginger
1/4 c. (1 oz.) shredded sharp Cheddar

Preparation

*I blend small amounts of ground red pepper (hot), nutmeg, onion powder, paprika and garlic powder; add dried parsley flakes to make 1 tablespoon.