50+ Friends Club Cookbook -- Pasta and Rice -- Pasta Crab Casserole

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Pasta Crab Casserole

From the Kitchen of: Pepper
Source: Taste of Home Message Board

8	ounces	uncooked spiral pasta
2	large	onions, chopped
1/2	pound	fresh mushrooms, sliced
1/2	cup	chopped green pepper
2	cloves	garlic , minced
1/2	cup	butter or margarine
2	8 ounces packages	imitation crabmeat, chopped
1/2	cup	sour cream
2	teaspoons	salt
1-1/2	teaspoons	dried basil
1-1/2	cups	shredded cheddar cheese, (6 ounces)

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 B-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.
Yield: 2 casseroles