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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 sliced fresh mushrooms
  • 1/2 cup chopped green pepper
  • 1/2 cup butter
  • 2 garlic cloves, minced
  • 1 pound imitation crabmeat, chopped
  • 1/2 cup sour cream
  • 2 teaspoons salt
  • 1-1/2 teaspoons dried basil
  • 1-1/2 cups (6 ounces) shredded cheddar cheese

Directions

  • Cook pasta according to package directions. Meanwhile, in a skillet,
  • saute onions, mushrooms and green pepper in butter until
  • crisp-tender. Add garlic; cook 1 minute longer. 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 3 months. 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 overnight. Remove
  • from the refrigerator 30 minutes before baking. Cover and bake at
© Taste of Home 2013

2 of 2

Pasta Crab Casserole (continued)

Directions (continued)

  • 350° for 55-60 minutes or until heated through. Yield: 2
  • casseroles (3-4 servings each).
Nutrition Facts: 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013