This crab/shrimp/pasta entree is great served with a Caesar salad, hard rolls, asparagus and a nice white wine. It's quite rich, so it goes a long way!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a large bowl, combine the soup, milk, and mayonnaise. Stir until smooth. Stir in the crabmeat, shrimp and uncooked noodles.

  • Spoon into an ungreased 9x12 inch baking dish. Sprinkle top with cheese. Bake, covered, in the preheated oven for 35 minutes. Uncover and sprinkle onion rings over the top. Return to oven and bake for 10 minutes.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

829.3 calories; 30.7 g protein; 39.8 g carbohydrates; 159.6 mg cholesterol; 1368.3 mg sodium. Full Nutrition

Reviews (70)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/20/2005
This was awesome!!!! I used Shrimp bisque 3/4 lb of fresh peeled shrimp used OLD BAy seasoning pepper and Garlic powder from here I followed the recipe but a note to those complaining of the pasta problems DO NOT USE hard pasta boxed or wrapped many major supermarkets sell refrigerated pasta which is more fresh and VERY soft where you will have no problem mixing in the pasta but if you're in a bind and only have hard angel hair I would think to cook the pasta a bit where it softens up for you and is mixable. But this dish is ti die for no question... Read More
(55)

Most helpful critical review

Rating: 2 stars
01/08/2004
I love crab so I thought I'd try something different... boy was I disappointed. The mayonnaisse completely overpowers the flavor of this casserole and the noodles turned out sticky & undercooked. Had to throw most of it out. Read More
(16)
78 Ratings
  • 5 star values: 46
  • 4 star values: 17
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 6
Rating: 5 stars
05/20/2005
This was awesome!!!! I used Shrimp bisque 3/4 lb of fresh peeled shrimp used OLD BAy seasoning pepper and Garlic powder from here I followed the recipe but a note to those complaining of the pasta problems DO NOT USE hard pasta boxed or wrapped many major supermarkets sell refrigerated pasta which is more fresh and VERY soft where you will have no problem mixing in the pasta but if you're in a bind and only have hard angel hair I would think to cook the pasta a bit where it softens up for you and is mixable. But this dish is ti die for no question... Read More
(55)
Rating: 5 stars
05/20/2005
This was awesome!!!! I used Shrimp bisque 3/4 lb of fresh peeled shrimp used OLD BAy seasoning pepper and Garlic powder from here I followed the recipe but a note to those complaining of the pasta problems DO NOT USE hard pasta boxed or wrapped many major supermarkets sell refrigerated pasta which is more fresh and VERY soft where you will have no problem mixing in the pasta but if you're in a bind and only have hard angel hair I would think to cook the pasta a bit where it softens up for you and is mixable. But this dish is ti die for no question... Read More
(55)
Rating: 5 stars
01/05/2004
WOW!!! My husband and I both LOVED this! I would make it again. After reading other reviews I didnt want to take a chance of it being to "dry". So I used 1 1/2 cups of milk and cut the mayo to 3/4 cup. I broke up the pasta before I added it and it came out GREAT!!!I think I would try Orzo pasta next time instead of angel hair. Read More
(31)
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Rating: 4 stars
12/23/2003
Great base for a recipe here but after reading the previous reviews I couldn't follow this one as written. I didn't use angel hair pasta but used fideo mediano noodles. Also added the extra 1/2 cup of milk as well as 2 tsp of Old Bay seasoning and 1/4 tsp of ground black pepper and probably 2 tsp of dried parsley leaves. Also to help with the issue of the noodles not cooking all the way cooked in a low flat casserole dish. Will probably use 1 tbsp of Old Bay next time and possibly see about adding in dry mustard as well. Flavor was very subtle with only 2 tsp. DH kept going back for more. Read More
(27)
Rating: 5 stars
02/02/2003
This dish was delicious!! I had some trouble finding cream of shrimp soup so I used cream of mushroom (it was the only thing in my cupboard) and it turned out wonderfully! This is definitely a recipe I'm keeping in my rotation!! Read More
(21)
Rating: 4 stars
09/28/2003
Instead of using shrimp soup I used a can of lobster bisque soup and the flavor was awesome. good recipe though. We've had it a few times and I make it when company comes and they love it. "good Recipe" Read More
(17)
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Rating: 2 stars
01/07/2004
I love crab so I thought I'd try something different... boy was I disappointed. The mayonnaisse completely overpowers the flavor of this casserole and the noodles turned out sticky & undercooked. Had to throw most of it out. Read More
(16)
Rating: 5 stars
06/17/2006
We've been making this recipe on and off for a couple of years now. We really love it! It's wonderfully rich and delicious with garlic bread. We've used cream of mushroom or chicken soup if we can't find the cream of shrimp. It works just fine that way too. Read More
(15)
Rating: 5 stars
11/11/2003
This recipe is very tasty and easy to make (I used canned shrimp and crab). I especially like the fact that the pasta does not have to be pre-cooked. You just add the uncooked pasta right in before you bake it. Yum Yum!! Read More
(14)
Rating: 5 stars
01/14/2011
this is a lovely recipe. i used cream of mushroom soup and par cooked the noodles(not angel hair), added some worchestershire, a dash of tabasco and 1/2 C. white wine and used imitation crab (8 oz.). mixed it all together in a big bowl with some of the cheese and put it in a 9x13 pan with foil and baked for 30 min. then uncovered and sprinkled french's fried onions for 10 more min. great dinner and next day lunch!! Read More
(13)