Back to Pasta Crab Casserole

Print Options


Card Sizes

Pasta Crab Casserole Recipe

Pasta Crab Casserole Recipe

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
TOTAL TIME: Prep: 25 min. Bake: 25 min. YIELD:6-8 servings


  • 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


  • 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).

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.

Reviews for Pasta Crab Casserole

Sort By :
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."

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."

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"

Reviewed Mar. 5, 2012

"This was very quick and easy to make."

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!!"

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."

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."

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."

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."

Reviewed Feb. 1, 2010

"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 Dec. 23, 2009

"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 Dec. 14, 2009

"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 Sep. 12, 2009

"Has anyone tried this with real crab?"

Reviewed Jul. 7, 2009 Edited Mar. 25, 2010

"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 Jun. 15, 2009

"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 Apr. 6, 2009

"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.


Reviewed Feb. 15, 2009

"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 Jan. 14, 2009

"sounds wonderful!"

Reviewed Aug. 11, 2008

" This sounds so good and I will have to try it!!! I like the fact that it makes two casseroles!!"

Reviewed Aug. 11, 2008

"I made this casserole also. My DH and I both loved it.

I froze the one casserole for about 6 weeks. It was just as tasty as the other one.
Loopy3377 aka Linda"

Reviewed Feb. 19, 2008

"Hello - I'd like to share with you how much my husband enjoyed this for supper last night; made one slight change - used mozzarella instead of cheddar. I am not a big eater, so took my share, then he simply devoured the rest. He's lucky this makes 2 casseroles because it's definitely a keeper!!


Loading Image

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.