"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Pasta Crab Casserole Recipe

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This recipe for Pasta Crab Casserole, by , is from 150 Family Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cathy Moore

Category:
Category:

Ingredients:  
Ingredients:  
8 oz. spiral pasta, uncooked
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 margarine
2 pkg (8 oz. ea) imitation crabmeat, chopped
1/2 cup sour cream
2 tsp salt
1 1/2 tsp dried basil
1 1/2 cup shredded cheddar cheese

Directions:
Directions:
Cook pasta according to package directions. Meanwhile, in a skillet saute onion, shrooms, green pepper, and garlic in butter until crisp. Remove from the heat. Drain pasta; add to vegetable mixture. Stir in the crab, sour cream, salt & basil.

Transfer to two greased 8 in. square baking dishes. Sprinkle w/ cheese. Cover and freeze one casserole for up to 1 month. Cover and bake at 350 for 20 minutes. Uncover and bake 5 minutes longer.

To use frozen casserole:
Thaw in refrigerator 24 hrs. Remove from the fridge for 30 minutes before baking. Cover and bake at 350 for 55 to 60 minutes or until heated through.

Number Of Servings:
Number Of Servings:
4-6 servings per casserole

 

 

 

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