Crab Shell Casserole

1/2 cup chopped green pepper
2 tablespoons thinly sliced green onion
4 tablespoons butter or margarine, divided
2 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
1 large tomato, peeled and chopped
2 tablespoons minced fresh parsley
1-1/4 cups shredded pepper Jack or Monterey Jack cheese, divided
3-1/2 cup medium shell pasta, cooked and drained
3 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed or 1 pound imitation crabmeat, flaked
1/2 cup dry bread crumbs

In a large saucepan, saute green pepper and onion in 2 tablespoons butter until tender. Stir in flour and salt until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in tomato and parsley.

Remove from the hat; stir in 1 cup of cheese until melted. Stir in pasta and crab. Transfer to a greased shallow 2-1/2-qt. baking dish. Cover and bake at 350° for 20 minutes.

Melt the remaining butter; toss with bread crumbs. Sprinkle over casserole. Top with remaining cheese. Bake, uncovered, for 5-10 minutes or until golden brown. Makes 6-8 servings.