Pasta Crab Casserole
TOTAL TIME: Prep: 25 min. Bake: 25 min.
YIELD: 2 casseroles (4 servings each).
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
Ingredients
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8 ounces uncooked spiral pasta
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1 large onion, chopped
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1/2 pound sliced fresh mushrooms
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1/2 cup chopped green pepper
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1/2 cup butter
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2 garlic cloves, minced
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1 pound imitation crabmeat, chopped
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1/2 cup sour cream
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2 teaspoons salt
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1-1/2 teaspoons dried basil
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1-1/2 cups shredded cheddar cheese
Directions
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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.
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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.
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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.
Nutrition Facts
1 cup: 393 calories, 22g fat (13g saturated fat), 62mg cholesterol, 1143mg sodium, 33g carbohydrate (3g sugars, 2g fiber), 16g protein.
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