Padre Island Shells

• 1/2 cup chopped green pepper
• 2 tablespoons thinly sliced green onion
• 4 tablespoons butter, divided
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 2 cups milk
• 1 large tomato, peeled and chopped
• 2 tablespoons minced fresh parsley
• 1-1/4 cups shredded pepper Jack cheese
• 3-1/2 cup medium shell pasta, cooked and drained
• 3 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed or 1 pound imitation crabmeat, flaked
• 1/2 cup dry bread crumbs

1. In a large saucepan, saute green pepper and onion in 2 tablespoons butter until tender. Stir in flour and salt until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in tomato and parsley.
2. Remove from the heat; stir in 1 cup of cheese until melted. Stir in pasta and crab. Transfer to a greased shallow 2-1/2-qt. baking dish. Cover and bake at 350u0b0 for 20 minutes.
3. Melt the remaining butter; toss with bread crumbs. Sprinkle over casserole. Top with remaining cheese. Bake, uncovered, for 5-10 minutes longer or until golden brown.

green pepper, green onion, butter, flour, salt, milk, tomato, parsley, pepper, shell pasta, crabmeat, bread crumbs

Taken from www.tasteofhome.com/recipes/padre-island-shells/ (may not work)