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Macaroni Crab Casserole
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2 cups shell or elbow macaroni
1/4 cups milk
can cream of mushroom soup
cup cooked peas
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teaspoon salt
/2 teaspoon onion salt
Dash of black pepper
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pound backfin crab meat (picked over)
/2 cup buttered bread crumbs
Cook macaroni according to package directions. Drain and rinse with hot water. Drain. Add milk to
mushroom soup and heat until hot. Add peas, all seasonings, then add crab meat, mixing lightly
with fork. Put into a greased 1 1/2 quart casserole dish. Cover with bread crumbs. Bake at 350
degrees F for about 20 to 25 minutes.
Makes 4 to 6 servings.
Macaroni Crab Casserole
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