Pasta Crab Casserole

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

• Ready In: 45 mins
• Serves: 4-6

Ingredients

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