Sea Shell Oven Bake Recipe
Ingredients
| Macaroni shells | 1 1⁄2 Cup (24 tbs) | |
| Onions | 2 Small, chopped | |
| Green pepper | 1 , chopped | |
| Celery stalks | 4 , chopped | |
| Butter/Margarine | 3 Tablespoon | |
| Mayonnaise | 1⁄2 Cup (8 tbs) | |
| Canned evaporated milk | 14 Ounce | |
| Salt | 1 Teaspoon | |
| Paprika | 1 Teaspoon | |
| Dry mustard | 1 Teaspoon | |
| Worcestershire sauce | 1 Teaspoon | |
| Ripe olives | 6 , slivered | |
| Crab meat | 1 Can (10 oz) |
Nutrition Facts
Serving size
Calories 563 Calories from Fat 242
% Daily Value*
Total Fat 27 g41.7%
Saturated Fat 8.3 g41.6%
Trans Fat 0 g
Cholesterol 48.4 mg16.1%
Sodium 515 mg21.5%
Total Carbohydrates 58 g19.5%
Dietary Fiber 4.1 g16.3%
Sugars 12 g
Protein 21 g41.6%
Vitamin A 19.9% Vitamin C 43.8%
Calcium 20.1% Iron 9.4%
*Based on a 2000 Calorie diet
Directions
Saute onion, green pepper and celery in butter until tender.
Stir in mayonnaise, evaporated milk, salt, paprika, mustard and Worcestershire sauce.
Add macaroni and olives; fold in seafood.
Spoon mixture into greased 1 1/2 quart casserole or 6 individual casseroles.
Bake in a moderate oven (350°F.) 30 minutes.
Chef
