Pasta crab casserole
Recipe by Peggy Potter Jankowski
8 oz uncooked spiral pasta
2 large onions chopped
1/2 lb fresh mushrooms
1/2 cup chopped green pepper
2 garlic cloves minced
1/2 cup butter
2 pkgs 8 oz each imitation crabmeat chopped
1/2 cup sour cream
2 teaspoons salt
1/2 teaspoon dried basil
1/2 cup shredded cheddar cheese
Prep. Time → 25 min
Cook Time → 25 min
1. Cook pasta according to package directions. Meanwhile in a skillet saute onions, mushrooms, green pepper and garlic in butter until crisp-tender. Remove from 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 1 month. Cover and bake the second casserole at 350 degrees for 20 minutes. Uncover and bake 5 minutes longer.
3. To use frozen casserole: Thaw in refrigerator for 24 hours. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 for 55-60 minutes or until heated through. Yield 2 casseroles. (4-6 servings each)
main courses, casserole, freezer meal May 17, 2011 13:51
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