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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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Nutritional 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.
Originally published as Pasta Crab Casserole in Quick Cooking January/February 2001, p29
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Oct. 27, 2012 by mblinder
Really enjoyed this dish. I added a few frozen peas (mostly for color) and a teaspoon of Old Bay seasoning.
Reviewed on Mar. 05, 2012 by ejt325
This was very quick and easy to make.
Reviewed on Feb. 24, 2012 by kskmama
I made this recipe almost exactly as written the first time I tried it, only using less onion. Two large onions is WAY too much. As I suspected, 8 ounces of pasta for two casseroles was WAY too little. The second time I used a pound box of pasta. I think it worked much better!! Other than that, my family loves this recipe. The imitation crabmeat often goes on sale buy one get one free around here, so now I always grab it and eagerly look forward to this meal!!
Reviewed on Nov. 03, 2011 by ValerieMS
This was very good and easy to make. I substituted roasted red pepper for the green pepper and used imitation crab.
Reviewed on Mar. 29, 2011 by redrockcountry
This recipe turned out really great! I especially liked the fresh mushrooms in the mix; they added so much flavor. Since I live at a high altitude I doubled the sour cream (fat-free). Will definitely make again.
Reviewed on Mar. 20, 2011 by speechteach9
My family loves this recipe and if they know it's in the freezer they repeatedly ask about having it ASAP! I use imitation crab meat as my family doesn't mind and it turns out very well.
Reviewed on Sep. 06, 2010 by seahorse35
My family loves this. I have also made it a few times for company. I find it a real treasure recipe in that part one is made and eaten, and part 2 is frozen and served a few weeks down the road on a busy day. I use no fat sour cream and low fat cheese to cut the fat. Also on rushed days, I go to the salad bar and get chopped onions, peppers, and sliced mushrooms. I sometimes get a mix of red, yellow and green peppers. It makes for a pretty casserole. I recommend at least trying it to see if it fits your taste.
Reviewed on Feb. 01, 2010 by loopyjane3377
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.
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