"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Pasta Crab Casserole Recipe

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This recipe for Pasta Crab Casserole, by , is from 50TH ANNIVERSARY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Deb Helwig
Added: Wednesday, May 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
8 oz uncooked spiral pasta
2 large onions, chopped
1/2 lb fresh mushrooms, sliced
1/2 cup green pepper, chopped
2 garlic cloves, minced
1/2 cup butter
2 8 oz packages imitation crab meat, chopped
1/2 cup sour cream
2 tsp salt
1 1/2 tsp dried basil
1 1/2 cups shredded cheddar cheese

Directions:
Directions:
Cook pasta. Saute onions, mushrooms, green pepper and garlic in butter until crisp-tender. Remove from heat. Drain pasta and add to vegetable mixture. Stir in crab, sour cream, salt and basil. Transfer to 2 8 inch square baking pans. Sprinkle with cheese. Cover and bake at 350 for 55-60 minutes or until heated through. Uncover and bake 5 minutes longer. Serves 6.

Personal Notes:
Personal Notes:
Can freeze uncooked casserole. Thaw in refrigerator for 24 hours. Remove from refrigerator 30 minutes before baking. Follow baking instructions above.

 

 

 

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