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Seafood Pasta Bake

2 cups chopped onion
1/2 cup butter
2 (10 3/4 oz.) cans condensed cream of mushroom soup
2 (10 3/4 oz.) cans condensed cream of celery soup
2 cups milk
2 cups shredded sharp American cheese
3 (7 1/2 oz.) cans Crab Meat, drained, flaked & cartilage removed
1 1/2 lbs. Shrimp
2 (6 oz.) cans mushrooms
1/3 cup parsley
16 oz. noodles, cooked
3 cups soft bread crumbs


In Dutch oven, cook onion in 6 tablespoons of butter until tender; add soup and milk. Heat and stir until smooth; add cheese. Stir until melted. Remove from heat, stir in Crab, Shrimp, mushrooms and parsley.


Divide noodles between 2 (13 x 9 x 2 inch) baking dishes; spoon half of seafood mixture into each. Mix gently. Melt remaining butter; toss with crumbs. Sprinkle over casseroles. Bake uncovered at 350 degrees F for 35 to 45 minutes.


Serves 24


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