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Macaroni Crab Casserole

2 cups shell or elbow macaroni
1 1/4 cups milk
1 can cream of mushroom soup
1 cup cooked peas
1 teaspoon salt
1/2 teaspoon onion salt
dash of black pepper
1 pound backfin crab meat (picked over)
1/2 cup buttered bread crumbs

Cook macaroni according to package directions. Drain and rinse with
hot water. Drain. Add milk to mushroom soup and heat until hot.
Add peas, all seasonings, then add crab meat, mixing lightly with
fork. Put in greased 1 1/2 quart casserole dish. Cover with bread
crumbs. Bake in 350 degree oven about 20 to 25 minutes. Makes 4 to
6 servings.

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