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Pasta Crab Casserole




Source of Recipe


Internet


List of Ingredients




8 oz. uncooked spiral pasta
2 large onions, chopped
1/2 # fresh mushrooms, sliced
1/2 c. chopped green pepper
2 cloves garlic, minced
1/2 c. butter or margarine
1 # crabmeat, shredded
1/2 c. sour cream
2 t. salt
1 1/2 t. dried basil
1 1/2 c. (6 oz.) shredded cheddar cheese

Recipe



Cook pasta according to package directions. Meanwhile, in a skillet, saute onions, mushrooms, green pepper and garlic in butter until crisp-tender. Remove from the heat. Drain pasta; add to vegetable mixture. Stir in crab, sour cream, salt and basil. Transfer to two greased 8" square baking dishes. Sprinkle with cheese. Cover and freeze one casserole for up to 1 month. Cover and bake the second casserole at 350º 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 at 350º for 55-60 minutes or until heated through.

Yield: 2 casseroles (4-6 servings each).