Wednesday, December 26, 2012
Pasta Crab Casserole
Prep : 25 minutes Bake: 25 minutes Makes 2 casseroles (4 to 6 serving each
8 ounces uncooked spiral pasta
2 large onions , chopped
1/2 pound fresh mushrooms , sliced
1/2 cup chopped green pepper
2 garlic cloves , minced
1/2 cup butter
2 packages ( 8 ounces each) imitation crab meat chopped
1/2 cup sour cream
2 teaspoon salt
1-1/2 teaspoons dried basil
1-1/2 cups (6 ounces each) shredded cheddar cheese
1 . Cook pasta according to package directions . Meanwhile in a skillet saute the onions , mushrooms , green pepper and garlic in butter until crisp tender . Remove from heat . Drain pasta ; add to the crab , sour cream , salt and basil .
2 . Tranfer to 2 greased 8-inch square baking dishes . Sprinkle with cheese . Cover and freeze one casserole for up to 1 month . Cover and cook the second casserole at 350* fot 20 minutes . Uncover ; bake 5 minutes longer or until heated through .
To use frozen casserole :
Thaw in refrigerator for 24 hours . Remove from refrigerator 30 minutes before baking . Cover and bake at 350* for 55 to 60 minutes or until heated through .
This is an easy dish to freeze ahead for company . A yummy combination of spiral pasta , crab and sauted veggies is coated with a buttery sauce , then covered with cheddar cheese . All that's all needed to complete the meal is warm garlic bread and a tossed green salad .