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Pasta Crab Casserole Recipe

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77% would make again

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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

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6-8 Servings
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).

Nutrition Facts: 1 serving (1 cup) equals 363 calories, 20 g fat (13 g saturated fat), 66 mg cholesterol, 1,002 mg sodium, 31 g carbohydrate, 2 g fiber, 13 g protein.

Pasta Crab Casserole published in Quick Cooking January/February 2001, p29

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Reviews for Pasta Crab Casserole (12)

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Reviewed on Feb. 01, 2010 by loopy3377

This is delicious. And it still really good after its been frozen. Its a handy one to have in the freezer. My DH said it was a keeper

Reviewed on Dec. 23, 2009 by keverwann

We used imitation crab meat because I thought it would be a waste of real crab meat. The imitation crab meat turned out very nicely and was much nicer on the budget. We think it would be better if some chopped red bell pepper was added; maybe about 3/4 cup. It also might have a nice appeal to use shell pasta instead of the spirals and to use 12-16 ounces of the pasta.

Reviewed on Dec. 14, 2009 by sarawoodside

I really did not like this at all. It seemed very bland and just not satisfying at all. I was very disappointed to have wasted crab on this meal.

Reviewed on Sep. 12, 2009 by barbt00

Has anyone tried this with real crab?

Reviewed on Jul. 07, 2009 by NyxRizzi

I cut back on the onion and added a bit more pasta after my first attempt at this recipe. The second attempt was much better. I will make this again. Having a second one in the freezer is great.

Reviewed on Jun. 15, 2009 by jbondesen

I've made this for friends and my cooking club and everyone loves this recipe. I made it exactly how the recipe is and it's delicious!

Reviewed on Apr. 06, 2009 by loopy3377

I made this recipe and it was delicious. I did freeze the second casserole and had it at least a month later. It was as good as the first one.

loopy3377

Reviewed on Feb. 15, 2009 by mfjbh

I made this recipe for a friend's birthday dinner and I made a few adjustments: To start, I used real crabmeat, which I seasoned with Old Bay Seasoning Mix and juice from fresh lemon. Then, I added fresh chopped cilantro and a splash of dry white wine. Since there were a lot of people for dinner, I did not freeze the second casserole. I am glad to say that BOTH were totally gone!!!

Reviewed on Jan. 14, 2009 by cmj1728

sounds wonderful!