Pasta Crab casserole

 Prep :  25 minutes     Bake:  25 minutes   Makes 4 to 6 servings
Makes 2 casserole    one to serve , one to freezee for later

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 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

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 vegetable mixture . Stir in the crab , sour cream , salt and basil .
2 .      Transfer to 2 greased 8-inch squarte baking dishes  . Sprinkle with cheese . Cover and freeze one  for up to 1 month . Cover and bake the second  casserole  at 350* for 20 minutes  . Uncover , bake 5 minutes longer  or until heated through .

To use frozen casserole :
Thaw in refrigerator for 24 hours  . Remove from refrigerator  co minutes before baking . Cover and bake at 350*  for 55 to 60 minutes  or until heated through .

This is an eassy dish  to freeze  ahead for company  . A yummy combination  os spiral pasta  , crab and sauted veggies  is coated  with a buttery sauce  , then covered with cheddar cheese  . All that's needed  to complete the meal is warm garlic bread  and a tossed green salad .