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Sea Shell Crab Casserole

 Sea Shell Crab Casserole
This was one of my favorite recipes when I was growing up. These days I make for my husband and our son.—Brandi Jergenson, Vaughn, Montana
6 ServingsPrep: 20 min. Bake: 30 min.


  • 1-1/2 cups uncooked medium shell pasta
  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 3 celery ribs, chopped
  • 3 tablespoons butter
  • 1 can (12 ounces) evaporated milk
  • 1/2 cup mayonnaise
  • 1 teaspoon salt
  • 1 teaspoon ground mustard
  • 1 teaspoon paprika
  • 1 teaspoon Worcestershire sauce
  • 1 can (2-1/2 ounces) sliced ripe olives, drained
  • 2 packages (8 ounces each) imitation crabmeat, flaked


  • Cook pasta according to package directions. Meanwhile, in a large
  • skillet, saute the onion, green pepper and celery in butter until
  • tender.
  • In a large bowl, combine milk and mayonnaise until blended. Stir in
  • the salt, mustard, paprika and Worcestershire sauce. Drain pasta;
  • add the pasta, olives, crab and vegetables to milk mixture.
  • Transfer to a greased shallow 2-qt. baking dish. Cover and bake at
  • 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until
  • heated through. Yield: 6 servings.

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Sea Shell Crab Casserole (continued)

Nutritional Facts: 1 cup equals 471 calories, 27 g fat (9 g saturated fat), 51 mg cholesterol, 1,162 mg sodium, 42 g carbohydrate, 3 g fiber, 16 g protein.
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