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| OVERNIGHT CRAB CASSEROLE | |
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6 1/2 oz. can crab or sea legs 1 c. uncooked sm. shells 4 oz. shredded Cheddar cheese 2 hard cooked eggs, chopped 1 can cream of mushroom soup 1 c. milk 1 tbsp. minced onion Mix together in 1 1/2 quart casserole. Refrigerate overnight. Bake covered in 350 degree oven for 1 hour. Sprinkle with paprika before serving. Note: If making right before supper, just cook the shells before mixing all together in casserole. | |
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recipe reviews #180566
Kimberly (Utah) says:
My mom used to make this casserole and it was a family favorite. We use crab with a 'K' from the butcher area of the market. I have also found pre-packaged Krab at a few stores that you can freeze so that you have it on hand for whenever you need it!
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