Crabmeat Casserole 6

One 8 oz pkg. noodles

6 cups boiling water

2 tbs flour

2 tbs diced pimiento

2 tbs diced green pepper

1-1/2 cups cooked cauliflower

Cream of chicken soup

Parsley

1 tsp salt

1/4 cup melted butter

2 cups milk

1 tbs diced onion

1-1/2 cups diced cooked carrots

1 cup crabmeat

Bread crumbs

Cook noodles in boiling water. Combine butter and flour, stir over low heat until bubbly. Add milk stirring constantly. Cook and stir until sauce is smooth and thick. Stir in pimiento, green pepper, onion, carrots and cauliflower. Add crabmeat (and for more moist mixture) and 1/2 can cream of chicken soup. Alternate layers of cooked, drained noodles and vegetable mixture in greased 2 quart casserole dish. Sprinkle bread crumbs and parsley over top. Bake in 350F oven for 30 minutes.

Serves 8.

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Cajun Country -- New Iberia, Louisiana