Macaroni Crab Casserole 2 cups shell or elbow macaroni 1 1/4 cups milk 1 can cream of mushroom soup 1 cup cooked peas 1 teaspoon salt 1/2 teaspoon onion salt Dash of black pepper 1 pound backfin crab meat (picked over) 1/2 cup buttered bread crumbs
Cook macaroni according to package directions. Drain and rinse with hot water. Drain. Add milk to mushroom soup and heat until hot. Add peas, all seasonings, then add crab meat, mixing lightly with fork. Put into a greased 1 1/2 quart casserole dish. Cover with bread crumbs. Bake at 350 degrees F for about 20 to 25 minutes.
