Sea Shell Crab Casserole

• 1 1/2 cups medium pasta shells
• 1 large onion, chopped
• 1 medium green pepper, chopped
• 3 celery ribs, chopped
• 3 tablespoons butter
• 1 (12 ounce) can evaporated milk
• 1/2 cup mayonnaise (reduced-fat and fat-free may not be substituted)
• 1 teaspoon salt
• 1 teaspoon ground mustard
• 1 teaspoon paprika
• 1 teaspoon Worcestershire sauce
• 1 (2 1/4 ounce) can sliced ripe olives, drained
• 2 (8 ounce) packages imitation crabmeat, flaked

1. Cook pasta according to package directions.
2. Meanwhile, in a large skillet, saut0░e the onion, green pepper and celery in butter until tender.
3. In a large bowl, combine milk and mayonnaise until blended.
4. Stir salt, mustard, paprika and Worcestershire sauce into the milk mixture.
5. Drain pasta; add the pasta along with the olives, crab and vegetables to the milk mixture. Mix well.
6. Transfer to a greased shallow 2-quart baking dish.
7. Cover and bake at 350u0b0F for 25 minutes.
8. Uncover and bake 5-10 minutes longer or until heated through.

pasta shells, onion, green pepper, celery, butter, milk, mayonnaise, salt, ground mustard, paprika, worcestershire sauce, olives, imitation crabmeat

Taken from www.food.com/recipe/sea-shell-crab-casserole-223698 (may not work)