Cook noodles in boiling water. Combine butter and flour, stir over low heat until bubbly. Add milk stirring constantly. Cook and stir until sauce is smooth and thick. Stir in pimiento, green pepper, onion, carrots and cauliflower. Add crabmeat (and for more moist mixture) and 1/2 can cream of chicken soup. Alternate layers of cooked, drained noodles and vegetable mixture in greased 2 quart casserole dish. Sprinkle bread crumbs and parsley over top. Bake in 350F oven for 30 minutes.
Casseroles - Quiches
Cajun Country -- New Iberia, Louisiana