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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is an easy dish to freeze ahead for company. A yummy combination of spiral pasta, crab and sauteed veggies is coated with a buttery sauce, then covered with cheddar cheese. All that's needed to complete the meal is a warm garlic bread and a tossed green salad. Georgia Mountain Tampa, Florida Ingredients:
8 ounces uncooked spiral pasta |
2 large onions, chopped |
1/2 pound sliced fresh mushrooms |
1/2 cup chopped green pepper |
1/2 cup butter |
2 garlic cloves, minced |
1 pound imitation crabmeat, chopped |
1/2 cup sour cream |
2 teaspoons salt |
1-1/2 teaspoons dried basil |
1-1/2 cups (6 ounces) shredded cheddar cheese |
Directions:
1. Cook pasta according to package directions. Meanwhile, in a skillet, saute onions, mushrooms and green pepper in butter until crisp-tender. Add garlic; cook 1 minute longer. Remove from the heat. Drain pasta; add to vegetable mixture. Stir in the crab, sour cream, salt and basil.
2. Transfer to two greased 8-in. square baking dishes. Sprinkle with cheese. Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 350° for 20 minutes. Uncover and bake 5 minutes longer.
3. To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 55-60 minutes or until heated through. Yield: 2 casseroles (3-4 servings each).
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