Crab and Pasta Casserole
8 ounces uncooked spiral pasta
2 large onions, chopped
½ pound fresh mushrooms, sliced
½ cup chopped green pepper
2 garlic cloves, minced
½ cup butter
2 packages (8 ounces each) imitation crabmeat, chopped
½ cup sour cream
2 teaspoons salt
1½ teaspoons dried basil
1½ cups (6 ounces) shredded cheddar cheese
Two 8-inch aluminum baking dishes
1. Cook macaroni according to package directions. Meanwhile, in a skillet, sauté onions, mushrooms, green pepper, and garlic in butter until crisp-tender. Remove from heat. Drain pasta; add to vegetable mixture. Stir in crab, sour cream, salt, and basil.
2. Transfer mixture to two greased 8-inch square baking dishes. Sprinkle with cheese. Cover and freeze for up to month.
1. Completely thaw one entrée in the refrigerator. Remove from refrigerator 30 minutes before baking.
2. Cover and bake at 350°F for 55-60 minutes. (If baking one entrée right after preparing, bake for 20 minutes. Uncover and bake for 5 minutes longer.)
Yield: 2 entrees, 4-6 servings each
Freeze up to: 1 month
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