Pasta Crab Casserole
Yield: 6 Servings
8 oz uncooked pasta
2 large onions, chopped
1/2 lb fresh mushrooms, sliced
1/2 cup green pepper, chopped
2 clove garlic, minced
1/2 cup butter
16 oz crab meat, chopped
1/2 cup sour cream
2 tsp salt
1 1/2 tsp basil
1 1/2 cup shredded cheddar
Cook pasta according to directions. Meanwhile in a skillet, saute
onion, garlic, mushrooms and green pepper in butter until crisp
tender. Remove from the heat. Drain pasta; add to vegetable mixture.
Stir in crab, sour cream,basil and salt.
Transfer to 2 greased 8-inch baking dishes. Sprinkle with cheese.
Cover and freeze one casserole for up to 1 month. Cover and bake
the second one for 20 minutes at 350. Uncover and bake for 5 more