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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is a good freezer recipe so that you can make one for today and one for the future. Ingredients:
8 ounces uncooked spiral shaped pasta (, i use rotini) |
2 large onions, chopped |
1/2 lb fresh mushrooms, sliced |
1/2 cup chopped green pepper |
2 cloves garlic, minced |
1/2 cup butter or 1/2 cup margarine |
16 ounces imitation crabmeat, chopped |
1/2 cup sour cream |
2 teaspoons salt |
1 1/2 teaspoons dried basil |
1 1/2 cups shredded cheddar cheese |
Directions:
1. Cook pasta according to package directions.
2. Meanwhile, in a skillet, saute onions, mushrooms, green pepper and garlic in butter until crisp-tender.
3. Remove from heat.
4. Drain the pasta and add to the vegetable mix.
5. Stir in remaining ingredients.
6. Transfer into two 8 x 8 inch baking dishes that are greased.
7. Sprinkle with cheese.
8. Cover and freeze one for up to 1 month.
9. Cover and bake the second one at 350º for 20 minutes.
10. Uncover and bake for 5 minutes more.
11. To use the frozen casserole, put in the refridgerator for 24 hours.
12. Take out of fridge 30 minutes before baking.
13. Bake at 350º for 50-60 minutes or until heated through.
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