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Pasta Crab Casserole Recipe
Pasta Crab Casserole Recipe photo by Taste of Home

Pasta Crab Casserole Recipe

Read Reviews (20)
3.81 20
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
TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES: 6-8 servings

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

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.

Directions

  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

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.

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

Reviews for Pasta Crab Casserole(20)

AVERAGE RATING
   (21)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (8)
3 Star
 (2)
2 Star
 (3)
1 Star
 (1)
MY REVIEW
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MY REVIEW
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
Reviewed Oct. 27, 2012

Really enjoyed this dish. I added a few frozen peas (mostly for color) and a teaspoon of Old Bay seasoning.

MY REVIEW
Reviewed Mar. 5, 2012

This was very quick and easy to make.

MY REVIEW
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
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.

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