Ingredients
8 ounces uncooked spiral pasta1 large onion, chopped1/2 pound sliced fresh mushrooms1/2 cup chopped green pepper1/2 cup butter2 garlic cloves, minced1 pound imitation crabmeat, chopped1/2 cup sour cream2 teaspoons salt1-1/2 teaspoons dried basil1-1/2 cups shredded cheddar cheese
Preparation
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.
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.
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.
