Sunday, June 1, 2008
Padre Island Shells
2 tablespoons thinly sliced green onion
4 tablespoons butter, divided
2 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
1 large tomato, peeled andchopped
2 tablespoons minced fresh parsley
1-1/4 cups shredded pepper Jack cheese
3-1/2 cup medium shell pasta,cooked and drained
1 pound imitation crabmeat, flaked
1/2 cup dry bread crumbs
In a large saucepan, saute onion in 2 tablespoons butter until tender. Stir in flour and salt until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in tomato and parsley.
Remove from the heat; stir in 1 cup of cheese until melted. Stir in pasta and crab. Transfer to a greased shallow 2-1/2-qt. baking dish. Cover and bake at 350° for 20 minutes.
Melt the remaining butter; toss with bread crumbs. Sprinkle over casserole. Top with remaining cheese. Bake, uncovered, for 5-10 minutes longer until golden brown.
Recipe from Taste of Home