Easy Seafood Crab Meat Noodle Casserole Recipe

My family enjoys seafood and I’m always looking for easy ways to incorporate it into our dinners. With that said, I don’t have hours to prepare it, especially on busy weeknights. Work and school schedules give me less than 1 hour to get dinner on the table. That’s when I turn to easy recipes like this Seafood Crab Meat Noodle Casserole. It’s just like tuna noodle casserole except you use crab meat!

The crab meat can be leftover, shredded up crab meat from the weekend or you can use canned (drained). The choice is yours and either way, it tastes good! On this ocassion, I used 2 cans of crab meat that I had sitting in my pantry.

Easy Seafood Crab Meat Noodle Casserole Recipe

1 can Campbell’s Condensed Cream of Mushroom Soup
1/2 cup Milk
1/4 cup Sour Cream
1 cup Frozen or Fresh Peas
2 cans (6 oz.) crab meat, drained and flaked
2 cups elbows, cooked and drained
3 tbsp. Dry Bread Crumbs
1 tbsp. Butter, melted

Preheat oven to 400 degrees F. (I used a 3-quart casserole baking dish).

Stir soup, milk, sour cream, peas, crab meat and elbows in a 3 quart baking dish. Stir dry bread crumbs and butter in a small bowl.

Bake for 20 minutes in a 350 degrees F. preheated oven or until the crab mixture is hot and bubbling. Stir. Sprinkle the buttered bread crumbs on top.

Place back into the oven and bake for 5 minutes or until bread crumbs are golden brown. Remove and serve immediately.

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