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Baked Seashells on the Seashore

Guest Author - Sandy Moyer

Baked Seashells on the Seashore

This seafood casserole recipe features small shell pasta, crabmeat and shrimp baked in a creamy sauce, topped with cheese and French Fried onions.

  • I cup sea shell pasta - (small size shells)
  • 1/2 cup mayonnaise
  • 1/2 cup milk
  • I can (10-3/4 oz.) condensed cream of celery soup
  • 6 oz. crab meat, drained and picked clean - or - 8 oz. imitation crabmeat, thawed and cut into small pieces
  • 1 can (6 - 7 oz.) salad shrimp, drained
  • 4 oz. shredded Monterrey Jack cheese
  • 1 cup French fried onions
  • 1/2 tsp. dried dill
  • 1/2 tsp. seafood seasoning
  • 1/4 cup grated Parmesan cheese

Preparation -
Cook the sea shell pasta, following the package directions for cooking al dente'. Spray a 2 quart casserole dish with non-stick cooking spray; set aside. Place the cooked and drained pasta in large mixing bowl. Stir in the mayonnaise, milk and condenced cream of celery soup. Add the crabmeat, shrimp, 1/2 cup shredded Monterrey Jack cheese, 1/2 cup French fried onions, dill and seafood seasoning; mix well. Place the mixture in the prepared casserole dish. Bake, covered, in a preheated oven at 350º for 35 minutes or until bubbly. Remove from the oven and top with the remaining 1/2 cup shredded Monterrey Jack cheese, grated Parmesan, and the remaining 1/2 cup French fried onions. Return to the oven and bake, uncovered, for 5 more minutes or until golden brown on top.


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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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