Padre Island Shells

• 12 cup chopped green pepper
• 2 tablespoons thinly sliced green onions
• 4 tablespoons butter, divided
• 2 tablespoons all-purpose flour
• 12 teaspoon salt
• 2 cups milk
• 1 large tomatoes, peeled and chopped
• 2 tablespoons minced fresh parsley
• 1 14 cups shredded monterey jack pepper cheese or 1 14 cups monterey jack cheese, divided
• 3 12 cups medium pasta shells, cooked and drained
• 3 (6 ounce) cans crabmeat, drained, flaked and cartilage removed or 1 lb imitation crabmeat, flaked
• 12 cup dry breadcrumbs or 12 cup panko breadcrumbs

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

green pepper, green onions, butter, flour, salt, milk, tomatoes, parsley, pepper cheese, pasta shells, crabmeat, breadcrumbs

Taken from www.food.com/recipe/padre-island-shells-508398 (may not work)