CRAB NOODLE CASSEROLE

CRAB NOODLE CASSEROLE

“A cheesy egg noodle casserole is chock full of melted Cheddar cheese, celery, zucchini, peas, and imitation crabmeat in a smooth and creamy sauce.”


1 (15-oz.) can peas, drained
1 (8-oz.) package extra wide egg noodles
1 tablespoon butter
½ bunch celery, chopped
½ sweet onion, chopped
2 zucchini, quartered and sliced
1 (10.75-oz.) can condemned cream of potato soup
1 (10.75-oz.) can condensed cream of celery soup
1-3/4 cups milk
4 cups shredded cheese, divided
1 lb. imitation crabmeat, flaked
salt and pepper to taste


Preheat oven to 350^. Grease a 9x13-inch-baking dish. Place the can of drained peas into the freezer.

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return it to a boil. Cook the pasta uncovered, stirring occasionally; until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander in the sink.

In a large saucepan over medium heat, melt the butter and cook the celery and onion until the onion has started to turn translucent, about 3 minutes. Stir in the zucchini and cook until bright green but tender, another 5-8 minutes. Mix in the potato and celery soups and milk, then fold in half the cheddar cheese; allow the mixture to stand for 5 minutes. Gently stir in the cooked noodles, then the imitation crab and finally the peas from the freezer. Freezing the peas helps keep them intact. Season to taste with salt and pepper, and spread mixture into the prepared baking dish. Top the casserole with the remaining 2 cups of Cheddar cheese.


Yield: 8 servings.