Crabmeat Casserole

16 oz. crabmeat
4 hard boiled eggs
8 oz. cheddar cheese
2 c. milk
2 c. uncooked sheels (small)
2 tbsp. chives
2 cans cream of mushroom soup
pinch of salt and pepper

Mix all ingredients together.  When finished, sprinkle with paprika.   Refrigerate at least 8 hours.  Bake 1 hour at 350.

Serves 8.

Arlene Gallagher