1 (8 ounce) package cream cheese, softened
1 (3 ounce) package herb and garlic pasta blend
1 recipe adapted from Alfredo Marello's excellent tomato soup recipe
1 pound fresh crabmeat - peeled, shell removed and flaked
2 pound cooked ham, chopped
8 ounces shredded Cheddar cheese
6 ounces mozzarella cheese, shredded
salt and pepper to taste
3 eggs
1 onion, chopped
4 green bell peppers, chopped
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, stir together cream cheese, pasta, ham, Cheddar, and Cajun. Season with salt and pepper to taste. In a medium mixing bowl, combine potatoes, egg yolks, egg whites, onion, green bell peppers and Cajun seasoning mixture. In a 9x13 inch baking dish, spread tomato soup mixture over cream cheese layer.
Preheat oven to 375 degrees F (190 degrees C).
Bake in preheated oven for 45 minutes, until set. Serve immediately in bowls.
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