Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Pasta Crab Casserole




Source of Recipe


Betty Boop at recipegoldmine.com


Recipe Introduction


This is a very delicious casserole. A great combination of spiral pasta with crab, saut�ed vegetables with a buttery sauce and then to finish it off you top it off with cheddar cheese. What can I say, except it's yummy for the tummy. Everyone here loves this.




List of Ingredients




8 oz. uncooked spiral pasta
2 large onions, chopped
1/2 lb. fresh mushrooms, sliced
1/2 C. chopped green pepper
2 garlic cloves, minced
1/2 C. butter or margarine
2 pkg. (8 oz. ea.) imitation crabmeat, chopped
( I use snow crab legs for this, don't care for the imitation)
1/2 C. sour cream
2 tsp. salt
1 1/2 tsp. dried basil
1 1/2 C. (6 oz.) shredded cheddar cheese



Recipe



Preheat oven to 350�F.

Cook pasta according to package directions. Drain pasta, set aside in a bowl.

Meanwhile, in a skillet, saut� onion, mushrooms, green pepper and garlic in butter until crisp tender. Remove from the heat and to the pasta. Stir in the crab, sour cream, salt and basil.

Transfer to two greased 8-inch square baking dishes. Sprinkle with cheese. If you like you can cover and freeze one casserole for up to 1 month.

Cover and bake the second casserole for 20 minutes. Uncover and bake 5 minutes longer.

To use frozen casserole: Thaw in the refrigerator for 24 hours. Remove from the refrigerator 30 minutes before baking. Cover and bake for 55-60 minutes or until heated through.