2 (12 oz. ea.) cans crab
1 (7 oz.) pkg. tiny elbow macaroni, cooked and drained
2 cans mushroom soup
1/2 lb. Cheddar cheese, grated
2 c. milk
1 can water chestnuts
1/2 green pepper, diced
1 sm. jar pimiento
1 sm. onion, chopped

Combine all ingredients. Refrigerate overnight. Bake at 350 degrees for 1 1/4 hours. May be frozen before baking. Serves 8-10.