Wednesday, November 4, 2009

Pasta Crab Casserole

Photo by Taste of Home

This is absolutely delicious! The flavors are so wonderful together. It was this dish that made me decide I do in fact like crab. This is a regular at our house. A must try!!

8 ounces uncooked spiral pasta

2 large onions, chopped

1/2 pound FRESH mushrooms, sliced (fresh is KEY! Don't use the canned junk)

1/2 cup chopped green pepper

2 garlic cloves, minced

1/2 cup butter (Don't try to use less butter and use real butter if you can. It is so much better!)

2 pkgs (8 ounces each) imitation crabmeat, chopped

1/2 cup sour cream

2 ts salt

1 1/2 ts dried basil

1 1/2 cups shredded cheddar cheese

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

Transfer to a greased 9x13 dish. Sprinkle with cheese. Cover and bake at 350 for 20 minutes. Uncover; bake 5 minutes longer or until heated through.

*This makes a lot so you can divide it into two 8-inch dishes and cover and freeze one for up to a month. To use the frozen casserole, thaw in refrigerator for 24 hours. Remove from refrgerator 30 minutes before baking. Cover and bakeat 350 for 55-60 minutes or until heated through. We never have a problem finishing off the 9x13 dish though because it really is delicious!*

1 comment:

  1. I know you sent this to me forever ago but we still havent tried it. Whoops! I will hopefully make it soon!!