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Pasta Crab Casserole

Pasta Crab Casserole
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
6-8 ServingsPrep: 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
© Taste of Home 2009 Tasteofhome Logo

2 of 2

Pasta Crab Casserole (continued)

Directions (continued)

  • 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.
© Taste of Home 2009 Tasteofhome Logo