Crab and Pasta Casserole

Ingredients:

8 ounces uncooked spiral pasta
2 large onions, chopped
½ pound fresh mushrooms, sliced
½ cup chopped green pepper
2 garlic cloves, minced
½ cup butter
2 packages (8 ounces each) imitation crabmeat, chopped
½ cup sour cream
2 teaspoons salt
1½ teaspoons dried basil
1½ cups (6 ounces) shredded cheddar cheese

Supplies:

Two 8-inch aluminum baking dishes

Directions:

1. Cook macaroni according to package directions. Meanwhile, in a skillet, sauté onions, mushrooms, green pepper, and garlic in butter until crisp-tender. Remove from heat. Drain pasta; add to vegetable mixture. Stir in crab, sour cream, salt, and basil.

2. Transfer mixture to two greased 8-inch square baking dishes. Sprinkle with cheese. Cover and freeze for up to  month.

To Serve:

1. Completely thaw one entrée in the refrigerator. Remove from refrigerator 30 minutes before baking.

2. Cover and bake at 350°F for 55-60 minutes. (If baking one entrée right after preparing, bake for 20 minutes. Uncover and bake for 5 minutes longer.)

Yield: 2 entrees, 4-6 servings each
Freeze up to: 1 month
 

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