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.