Crab and 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 quart. 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.
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