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

Pasta Crab Casserole Recipe

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.

Light-Bodied White Wine

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

Reviews for Pasta Crab Casserole

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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