- 4 ounces shell macaroni
- 1 can (4 ozs) mushroom pieces, drained
- 1/2 cup sliced green onions
- 1/2 stick (1/4 cup) butter or margarine
- 6 tablespoons flour
- 2 1/4 cups milk
- 1 teaspoon salt
- 1 can (7 1/2 ozs) crab meat
- 1 package (10 ozs) frozen peas, thawed
- 1/2 cup slivered almonds or chopped peanuts
- 2 tablespoons butter or margarine
- 1 teaspoon paprika
Cook macaroni according to directions on package.
Pan-fry mushrooms and onion in %2 stick butter in a large skillet about 2 minutes. Add flour; stir to blend. Add milk gradually; stir and cook until thickened. Add salt, crab meat, peas, and drained macaroni. Stir to blend. Pour into a 2-quart casserole.
Pan-fry almonds in the 2 tablespoons butter about 1 minute. Add paprika; stir to blend. Pour over mixture in casserole. Bake in a moderate oven (350F) 30 minutes, or until bubbly. Serve hot.
Yield: 8 servings.