Sea Shell Crab Casserole

1-1/2 cups uncooked medium shell pasta
1 large onion, chopped
1 medium green pepper, chopped
3 celery ribs, chopped
3 tablespoons butter
1 can (12 ounces) evaporated milk
1/2 cup mayonnaise
1 teaspoon salt
1 teaspoon ground mustard
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 can (2-1/2 ounces) sliced ripe olives, drained
2 packages (8 ounces each) imitation crabmeat, flaked

Cook pasta according to package directions. Meanwhile, in a large skillet, saute the onion, green pepper and celery in butter until tender. In a large bowl, combine milk and mayonnaise until blended.

Stir in the salt, mustard, paprika and Worcestershire sauce. Drain pasta; add the pasta along with the olives, crab and vegetables to the milk mixture.

Transfer to a greased shallow 2-qt. baking dish. Cover and bake at 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through. Makes 6 servings.