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 .