PASTA CRAB CASSEROLE

PASTA CRAB CASSEROLE


8-oz. uncooked spiral pasta
2 large onions, chopped
½ lb. fresh mushrooms, sliced
½ chopped green pepper
2 cloves garlic, minced
½ cup butter
2 packages (8-oz. each) imitation crabmeat, chopped
½ cup sour cream
2 tsp. salt
1-1/2 tsp. dried basil
1-1/2 cups (6-oz.) shredded Cheddar cheese


Cook pasta according to package directions. Meanwhile, in a skillet, sauté’ onions, mushrooms, green pepper, and garlic in butter until crisp-tender. Remove from the heat. Drain pasta; add to vegetable mixture. Stir in the crab, sour cream, salt and basil

Transfer to two 8-in. square baking dishes. Sprinkle with cheese. Cover and freeze one casserole for up to one month. Cover and bake the second casserole at 350^ 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 350^ for 55-60 minutes or until heated through.

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