Pasta Crab Casserole Recipe

4 22 27
Pasta Crab Casserole Recipe
Pasta Crab Casserole Recipe photo by Taste of Home
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Pasta Crab Casserole Recipe

Read Reviews
4 22 27
Publisher Photo
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
MAKES:
6-8 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min.

Ingredients

  • 8 ounces uncooked spiral pasta
  • 1 large onion, 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 350° for 55-60 minutes or until heated through. Yield: 2 casseroles (3-4 servings each).
Originally published as Pasta Crab Casserole in Quick Cooking January/February 2001, p29

Nutritional Facts

1 cup: 363 calories, 20g fat (13g saturated fat), 66mg cholesterol, 1002mg sodium, 31g carbohydrate (4g sugars, 2g fiber), 13g protein.

  • 8 ounces uncooked spiral pasta
  • 1 large onion, 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
  1. 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.
  2. 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.
  3. To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 55-60 minutes or until heated through. Yield: 2 casseroles (3-4 servings each).
Originally published as Pasta Crab Casserole in Quick Cooking January/February 2001, p29

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Reviews forPasta Crab Casserole

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MY REVIEW
JCV4 User ID: 628113 261877
Reviewed Feb. 27, 2017

"Good recipe except for the onions. I think they may have misprinted. 1 medium onion is plenty for our tastes. A nice quick meal!"

MY REVIEW
puzzlemad User ID: 3329799 242763
Reviewed Jan. 28, 2016

"This is a very good casserole & quick to make. I've made it several times. I also agree that 2 onions are too much. 1 is plenty."

MY REVIEW
muffbear74 User ID: 209131 216433
Reviewed Dec. 30, 2014

"I've made this a couple of times and my family likes it. Instead of making 2 casseroles, I just put it in a 9" x 13" dish. I like a traditional mac and cheese, but this is nice for a change."

MY REVIEW
kpsmx User ID: 6064464 29510
Reviewed Jun. 19, 2013

"made this last nite it was terrible as waste of good crab meat i doubled the recipe and thinking it would be good only to throw it out"

MY REVIEW
ejt325 User ID: 4790999 83604
Reviewed Mar. 5, 2012

"This was very quick and easy to make."

MY REVIEW
kskmama User ID: 6409742 48065
Reviewed Feb. 24, 2012

"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!!"

MY REVIEW
ValerieMS User ID: 4364700 82989
Reviewed Nov. 3, 2011

"This was very good and easy to make. I substituted roasted red pepper for the green pepper and used imitation crab."

MY REVIEW
redrockcountry User ID: 1634760 76826
Reviewed Mar. 29, 2011

"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."

MY REVIEW
speechteach9 User ID: 3009834 44125
Reviewed Mar. 20, 2011

"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."

MY REVIEW
seahorse35 User ID: 2242910 34697
Reviewed Sep. 6, 2010

"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."

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