When my brother came over for dinner recently, I surprised him and made this. He shares my love of seafood, which he also didn’t discover until he was much older. He ate about four servings of this in one setting. I knew that we were having extra people so I made up two pans of this. It’s a good thing, because they were gone! If you are lucky enough to have leftovers after making this, rest assured that they are just as good if not better the second day. Check out what they are saying about this recipe over at Group Recipes:
“It’s also easy to make and can be put together in advance, then baked at the last minute. Enjoy!”
Anything that saves me a little bit of time in the afternoon, sign me up!
Ingredients
½ pound macaroni ,penne or pasta of your choice
1 tablespoon Morton salt
1 tablespoon vegetable oil
4 tablespoons Land O’ Lakes butter or margarine
½ pound fresh mushrooms, sliced
2 tablespoons butter or margarine
1 cup light cream
1 10-ounce can cream of mushroom soup
¾ cup grated Kraft sharp cheddar cheese
1 pound cooked shrimp, shelled and deveined
1 cup cooked crabmeat
1 cup soft bread crumbs
1 tablespoon butter or margarine
Add-ins: peas or Chopped green peppers
Instructions
Add the salt and vegetable oil to 3 quarts boiling water. Add the macaroni and boil rapidly for 10 minutes. Drain and toss with 4 tablespoons butter or margarine.
Saute the mushrooms in 2 tablespoons butter or margarine for about 5 minutes, shaking the pan frequently. Mix the cream, mushroom soup and cheddar cheese together and add to the macaroni. Add the mushrooms, shrimp and crabmeat, which has been cut into bite-size pieces.
Place in a buttered casserole, top with soft bread crumbs which have been tossed with the 1 tablespoon melted butter or margarine. Bake in a 350 degree oven for 25 minutes.
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Quick Tip: Make ahead of time and stick in the fridge until you’re ready to bake.
Thanks again to Group Recipes for this great under-the-sea recipe.
