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macaroni casserole w/ crabmeat

(2 ratings)
smonfils avatar
Recipe by
sherry monfils
@smonfils
worcester, MA

A wonderfully yummy casserole. Just make sur to use REAL crabmeat in this recipe. It makes all the difference.

(2 ratings)
yield 4 serving(s)
prep time 15 Min
cook time 20 Min

Ingredients For macaroni casserole w/ crabmeat

  • 2 c
    ronzoni healthy harvest elbow macaroni
  • 1-1/4 c
    1% milk
  • 1
    can reduced-fat, condensed cream of mushroom soup
  • 1 c
    frozen peas, thawed
  • 1/2 tsp
    salt
  • 1/2 tsp
    seasoned salt
  • dash
    black pepper.
  • 1 lb
    quality crabmeat, flaked.
  • 1/2 c
    italian-style bread crumbs
  • 2 Tbsp
    butter, melted

How To Make macaroni casserole w/ crabmeat

  • 1
    Heat oven to 350. Spray a 1-1/2-quart casserole dish w/ cooking spray. Cook macaroni as directed, drain. In small saucepan, add milk and soup. Stir until hot over medium heat. Add peas, seasonings and crabmeat. Mix lightly. Spoon into casserole dish. In small bowl, mix together bread crumbs and melted butter. Sprinkle over casserole. Bake for 20 min, or until top is browned.
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