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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I'm asked to fix this dish over and over, so there's no doubt it's worth sharing.Dona Grover, Rockwall, Texas Ingredients:
1/2 cup chopped green pepper |
2 tablespoons thinly sliced green onion |
4 tablespoons butter, divided |
2 tablespoons king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
2 cups milk |
1 large tomato, peeled and chopped |
2 tablespoons minced fresh parsley |
1-1/4 cups shredded pepper jack cheese |
3-1/2 cup medium shell pasta, cooked and drained |
3 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed or 1 pound imitation crabmeat, flaked |
1/2 cup dry bread crumbs |
Directions:
1. In a large saucepan, saute green pepper and onion in 2 tablespoons butter until tender. Stir in flour and salt until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in tomato and parsley.
2. Remove from the heat; stir in 1 cup of cheese until melted. Stir in pasta and crab. Transfer to a greased shallow 2-1/2-qt. baking dish. Cover and bake at 350° for 20 minutes.
3. Melt the remaining butter; toss with bread crumbs. Sprinkle over casserole. Top with remaining cheese. Bake, uncovered, for 5-10 minutes longer or until golden brown. Yield: 6-8 servings.
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