Curried Seafood Bake
|Elbow macaroni||3 1⁄2 Ounce|
|Green onion tops||1⁄4 Cup (4 tbs), sliced|
|Curry powder||1⁄2 Teaspoon|
|All purpose flour||3 Tablespoon|
|Milk||3⁄4 Cup (12 tbs)|
|Dairy sour cream||1 Cup (16 tbs)|
|Canned lobster||5 Ounce (1 Can)|
|Canned crab meat||7 1⁄2 Ounce, drained, flaked and cartilage removed (1 Can)|
|Canned shrimp||4 1⁄2 Ounce, drained (1 Can)|
|Crushed rich round crackers||1⁄2 Cup (8 tbs)|
|Butter||1 Tablespoon, melted|
Cook macaroni according to package directions; drain.
Cook onion and curry in the 3 tablespoons butter till onion is tender.
Stir in flour and salt.
Add milk; cook and stir till thickened and bubbly.
Remove from heat; stir in sour cream.
Stir in macaroni and seafood.
Turn into a 2-quart casserole.
Mix crumbs and melted butter; sprinkle around edge.
Bake, uncovered, at 350° for 30 minutes.