Post by carnation037 on Nov 11, 2002 23:27:48 GMT -6
Crab + Macaroni Casserole
2 c. shell or elbow macaroni
1 1/4 c. milk
1 can cream of celery soup
1 c. cooked peas or carrots
1 tsp. salt
1/2 tsp. onion salt
dash of black pepper
1 lb. backfin crab meat, picked over
or 2 small cans, drained
or can use imitation crab meat pieces
1 rolls Ritz type crackers, crushed
1/4 lb. butter
Preheat oven to 350. Butter a 1 1/2 qrt. casserole dish.
Melt butter and mix with crackers; set aside.
Cook macaroni al dente to package directions. Drain and rinse with cool water and drain again.
Add milk to soup and heat until hot. Add peas, salt, onion salt and pepper; then add the crab meat, mixing lightly. Pour into casserole dish.
Sprinkle with buttered cracker crumbs and bake for about 20 to 25 minutes.
Makes 4 to 6 servings.
2 c. shell or elbow macaroni
1 1/4 c. milk
1 can cream of celery soup
1 c. cooked peas or carrots
1 tsp. salt
1/2 tsp. onion salt
dash of black pepper
1 lb. backfin crab meat, picked over
or 2 small cans, drained
or can use imitation crab meat pieces
1 rolls Ritz type crackers, crushed
1/4 lb. butter
Preheat oven to 350. Butter a 1 1/2 qrt. casserole dish.
Melt butter and mix with crackers; set aside.
Cook macaroni al dente to package directions. Drain and rinse with cool water and drain again.
Add milk to soup and heat until hot. Add peas, salt, onion salt and pepper; then add the crab meat, mixing lightly. Pour into casserole dish.
Sprinkle with buttered cracker crumbs and bake for about 20 to 25 minutes.
Makes 4 to 6 servings.