Crab Casserole

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This is a family favorite recipe that I come back to again and again. When I was in college I spent a semester in NYC and the meal I requested when I came home was this. I should also tell you that I hate leftovers but with this I am happy to eat away!

My husband is not a crab lover so I always mix tuna into his half which makes us both happy. I am sorry it is not a photogenic meal but it sure is good!

Crab Casserole

1 10 1/2 Ounce Can Cream of Mushroom
1/3 Cup Mayo
1/3 Cup Milk
Seafood to your liking (I use imitation crab because it is so much cheaper than real crab and canned tuna for my hubby. The original recipe calls for 6 oz shrimp and 7 oz crab)
2 Teaspoons Grated Onion
2 Cups Cooked Macaroni (You can use more or less it will just make the dish more or less creamy. I tend to use more because I like my pasta drier)

Cook pasta according to package directions. While pasta is cooking mix together the cream of mushroom, mayo, milk, seafood, and onion. When pasta is done drain it and add to cream mixture. Put everything into a casserole dish and sprinkle with paprika. Bake at 350 degrees for 30 min.

Comment (1)

Creamy and Crabby looks great! Actually, you're lucky your husband prefers tuna because it's less expensive :)

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