|375 ml||medium shell pasta||1 1/2 cup|
|625 ml||cooked seafood (crabmeat, lobster, shrimp or mixture)||2 1/2 cup|
|250 ml||celery, diced||1 cup|
|175 ml||green pepper, chopped||3/4 cup|
|175 ml||onion, chopped||3/4 cup|
|50 ml||fresh parsley, chopped||1/4 cup|
|125 g||small button mushrooms||1/4 lb|
|50 ml||almonds, toasted & slivered||1/4 cup|
|375 ml||swiss cheese, shredded||1 1/2 cup|
|250 ml||mayonnaise||1 cup|
|125 ml||plain yogurt||1/2 cup|
|50 ml||dry sherry||1/4 cup|
|50 ml||fresh lemon juice||1/4 cup|
|10 ml||grated lemon rind||2 tsp|
|2 ml||dry mustard||1/2 tsp|
|-||salt & pepper to taste||-|
|250 ml||fresh bread crumbs||1 cup|
|25 ml||butter, melted||2 tbsp|
Cook pasta in large pot of boiling water until barely tender, drain well.
In a large bowl, combine pasta, seafood, celery, green pepper, onion, parsley, mushrooms, almonds and cheese.
In a small bowl; stir together mayonnaise, yogurt, sherry, lemon juice and rind, mustard, salt and pepper to taste. Blend gently but thoroughly into seafood mixture. Pour in lightly greased casserole dish.
In small bowl; combine crumbs with melted butter. Spread evenly over casserole. Bake, uncovered, in preheated 350 F (180 C) oven for 30 to 35 minutes or until heated through.Servings: 6