Pasta Crab Casserole
Quick Cooking
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This is an easy dish to freeze ahead for company. A yummy combination of spiral pasta, crab and sauteed veggies is coated with a buttery sauce, then covered with cheddar cheese. All that's needed to complete the meal is a warm garlic bread and a tossed green salad.
—Georgia Mountain
Tampa, Florida
SERVINGS: 6-8
CATEGORY: Main Dish
METHOD: Freezer
TIME: Prep: 25 min. Bake: 25 min.
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
- 2 packages (8 ounces each) imitation crabmeat, chopped
- 1/2 cup sour cream
- 2 teaspoons salt
- 1-1/2 teaspoon dried basil
- 1-1/2 cup (6 ounces) shredded cheddar cheese
Directions:
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 the crab, sour cream, salt and basil.
Transfer to two greased 8-in. square baking dishes. Sprinkle with cheese. Cover and freeze one casserole for up to 1 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).