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Seafood Casserole

Seafood Casserole I

Ingredients

  • 1 cup shell pasta (250 ml)
  • 1 1/2 cup sliced mushrooms (375 ml)
  • 2 Tbsp. butter (30 ml)
  • 1 can cream of mushroom soup (284 ml)
  • 1/2 can water (125 ml)
  • 1 cup milk (250 ml)
  • 1 cup grated cheddar cheese (250 ml)
  • 2 hard-boiled eggs, chopped
  • 1 cup chopped crabmeat (250 ml)
  • 1 cup broken shrimp (250 ml)

Directions

Cook pasta in lightly salted boiling water. Drain.

Saute mushrooms in butter.

Mix macaroni, mushrooms and rest of ingredients in a 6 cup (1.6 L) buttered casserole. Refrigerate for 8 hours or overnight.

Bake at 350 degrees F (180 degrees C) for 1 hour or until hot.

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Seafood Casserole II

Ingredients

  • 1 can crab meat, do not drain
  • 1 can tiny shrimp, do not drain
  • 1 cup bread crumbs
  • 1 small onion, grated
  • 1 green pepper, chopped
  • 1 cup celery, chopped
  • 1 cup mayonnaise
  • 1 tsp. Worcestershire sauce

Directions

Mix all together. Pour into oiled 1 1/2 qt. casserole. Bake at 350 degrees F for 45 minutes.

By Robin from Washington, IA

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