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Pasta Crab Casserole




Source of Recipe


Betty Boop at recipegoldmine.com


Recipe Introduction


This is a very delicious casserole. A great combination of spiral pasta with crab, sautéed vegetables with a buttery sauce and then to finish it off you top it off with cheddar cheese. What can I say, except it's yummy for the tummy. Everyone here loves this.




List of Ingredients




8 oz. uncooked spiral pasta
2 large onions, chopped
1/2 lb. fresh mushrooms, sliced
1/2 C. chopped green pepper
2 garlic cloves, minced
1/2 C. butter or margarine
2 pkg. (8 oz. ea.) imitation crabmeat, chopped
( I use snow crab legs for this, don't care for the imitation)
1/2 C. sour cream
2 tsp. salt
1 1/2 tsp. dried basil
1 1/2 C. (6 oz.) shredded cheddar cheese



Recipe



Preheat oven to 350°F.

Cook pasta according to package directions. Drain pasta, set aside in a bowl.

Meanwhile, in a skillet, sauté onion, mushrooms, green pepper and garlic in butter until crisp tender. Remove from the heat and to the pasta. Stir in the crab, sour cream, salt and basil.

Transfer to two greased 8-inch square baking dishes. Sprinkle with cheese. If you like you can cover and freeze one casserole for up to 1 month.

Cover and bake the second casserole for 20 minutes. Uncover and bake 5 minutes longer.

To use frozen casserole: Thaw in the refrigerator for 24 hours. Remove from the refrigerator 30 minutes before baking. Cover and bake for 55-60 minutes or until heated through.