Pasta Crab Casserole

Karen's Note:

This is a good freezer recipe so that you can make one for today and one for the future.

• Total Time: 45 mins
• Prep Time: 20 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

• 8 ounces uncooked spiral shaped pasta (, I use rotini)
• 2 large onions , chopped
• ½ lb fresh mushrooms , sliced
• ½ cup chopped green pepper
• 2 cloves garlic , minced
• ½ cup butter or ½ cup margarine
• 16 ounces imitation crabmeat , chopped
• ½ cup sour cream
• 2 teaspoons salt
• 1 ½ teaspoons dried basil
• 1 ½ cups shredded cheddar cheese

Directions:

1. Cook pasta according to package directions.
2. Meanwhile, in a skillet, saute onions, mushrooms, green pepper and garlic in butter until crisp-tender.
3. Remove from heat.
4. Drain the pasta and add to the vegetable mix.
5. Stir in remaining ingredients.
6. Transfer into two 8 x 8 inch baking dishes that are greased.
7. Sprinkle with cheese.
8. Cover and freeze one for up to 1 month.
9. Cover and bake the second one at 350º for 20 minutes.
10. Uncover and bake for 5 minutes more.
11. To use the frozen casserole, put in the refridgerator for 24 hours.
12. Take out of fridge 30 minutes before baking.
13. Bake at 350º for 50-60 minutes or until heated through.

Reviews

[flyingmonkey]

I used 1 large onion, some EVOO instead of butter, and mozzarella instead of cheddar cheese. My husband said it was the best pasta dish I've ever made. Thanks for the recipe!

[uniquemo]

Good stuff! I used everything the recipe called for and then added a jar of alfredo sauce!

[carol in Tbay]

We found this recipe to be very bland. It seemed to need some pizazz. I added Italian stewed tomatoes to what was left and also to the one that was frozen.