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PASTA CRAB CASSEROLE

THIS IS A VERY DELICIOUS CASSEROLE. A GREAT COMBINATION OF SPIRAL PASTA WITH CRAB, SAUTEED VEGETABLES WITH A BUTTERY SAUCE AND THEN TO FINISH IT OFF YOU TOP IT OFF WITH CHEDDAR CHEESE. WHAT CAN I SAY, EXCEPT THAT IT'S YUMMY FOR THE TUMMY.





List of Ingredients



• 8 OUNCES UNCOOKED SPIRAL PASTA
  
• 2 LARGE ONIONS, CHOPPED
  
• 1/2 POUND FRESH MUSHROOMS, SLICED
  
• 1/2 CUP CHOPPED GREEN PEPPER
  
• 2 GARLIC CLOVES, MINCED
  
• 1/2 CUP BUTTER OR MARGARINE
  
• 2 ( 8 OUNCE) PACKAGES IMITATION CRAB MEAT, CHOPPED ( I USE SNOW CRAB LEGS FOR THIS, DON'T CARE FOR THE IMITATION)
  
• 1/2 CUP SOUR CREAM
  
• 2 TEASPOONS SALT
  
• 1 1/2 TEASPOONS DRIED BASIL
  
• 1 1/2 CUPS ( 6 OUNCES) SHREDDED CHEDDAR CHEESE
  






Instructions



1. PREHEAT OVEN TO 350°.
   
2. COOK PASTA ACCORDING TO PACKAGE DIRECTIONS. DRAIN PASTA, SET ASIDE IN A BOWL.
   
3. MEANWHILE, IN A SKILLET, SAUTE ONION, MUSHROOMS, GREEN PEPPER AND GARLIC IN BUTTER UNTIL CRISP TENDER. REMOVE FROM HEAT AND ADD TO THE PASTA. STIR IN THE CRAB, SOUR CREAM, SALT AND BASIL.
   
4. TRANSFER TO 2 GREASED 8" SQUARE BAKING PANS OR DISHES. SPRINKLE WITH CHEESE. (IF YOU LIKE YOU CAN COVER AND FREEZE ONE CASSEROLE FOR UP TO 1 MONTH).
   
5. COVER AND BAKE THE SECOND CASSEROLE FOR 20 MINUTES. UNCOVER AND BAKE 5 MINUTES LONGER.
   
6. TO USE FROZEN CASSEROLE: THAW IN REFRIGERATOR FOR 24 HOURS. REMOVE FROM REFRIGERATOR 30 MINUTES BEFORE BAKING. COVER AND BAKE FOR 55 TO 60 MINUTES OR UNTIL HEATED THROUGH.