PASTA CRAB CASSEROLE
Yields 2 casseroles (4-6 servings each)
8 oz. uncooked spiral pasta
2 large onions, chopped
1/2 lb. fresh mushrooms, sliced
1/2 cup chopped green pepper
2 garlic cloves, minced
1/2 cup butter or margarine
2 pkg. (8 oz. each) imitation crab meat, chopped
1/2 cup sour cream
2 tsp. salt
1-1/2 tsp. dried basil
1-1/2 cups (6 oz.) shredded cheddar cheese
Cook pasta according to package directions.  Meanwhile, in a skillet, saute onions, mushrooms, green pepper, and garlic in butter until crisp-tender.  Remove from the heat.  Drain pasta; add to vegetable mixture.  Stir in the crab, sour cream, salt and basil.

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 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 at 350 for 55-60 minutes or until heated through.
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