Crab-Artichoke Casserole - cooking recipe

Ingredients

8 ounces uncooked small shell pasta
2 tablespoons butter
6 green onions, chopped
2 tablespoons all-purpose flour
1 cup half-and-half
1 teaspoon dry mustard
1/2 teaspoon ground red pepper
salt and black pepper
1/2 cup shredded swiss cheese, divided
1 (8 ounce) package imitation crabmeat, chunks
1 (14 ounce) can artichoke hearts, drained and cut into bite-size pieces

Preparation

Preheat oven to 350.
Grease 2-quart casserole.
Cook pasta according to package directions; drain and set aside.
Melt butter in large saucepan over medium heat; add green onions. Cook and stir about 2 minutes. Add flour; cook and stir 2 minutes more.
Gradually add half-and-half, whisking constantly until mixture begins to thicken.
Whisk in mustard and red pepper; season to taste with salt and black pepper.
Remove from heat and stir in 1/4 cup cheese until melted.
Combine crabmeat, artichokes and pasta in casserole. Add sauce mixture and stir until blended.
Top with remaining 1/4 cup cheese.
Bake about 40 minutes or until hot, bubbly and lightly browned.