Crab And Mushroom Stroganoff - cooking recipe

Ingredients

2 tablespoons vegetable oil
1/2 cup finely diced yellow onion
1/2 cup finely diced red bell pepper
2 garlic cloves, minced
8 ounces mushrooms, sliced
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons all-purpose flour
1 cup chicken stock or 1 cup chicken broth
3 tablespoons dry white wine
1/4 teaspoon dried dill weed
1/4 teaspoon salt
1/8 teaspoon white pepper
2 drops Tabasco sauce (or to taste)
1 cup light sour cream
3/4 lb crabmeat, flaked and picked over
8 ounces spinach noodles or 8 ounces plain noodles, cooked and drained

Preparation

In a saucepan over medium heat, warm the oil.
Add in the onion, bell pepper, garlic, and mushrooms; stir/saute for about 5 minutes or until tender.
Transfer to a 2 1/2 quart casserole dish that has been sprayed with nonstick cooking spray.
Melt the butter in the same saucepan.
Stir in the flour; continue stirring until bubbly.
Add in stock, wine, and seasonings; bring to a boil, stirring constantly for about 2-3 minutes or until thickened.
Remove from heat.
Stir in sour cream and crabmeat.
Add mixture to casserole dish along with noodles; stir to mix well.
Bake in a 350 degree oven for 30 minutes or until bubbly, stirring once.