Ingredients Jump to Instructions ↓

  1. 8 ounces uncooked spiral pasta

  2. 2 large onions, chopped

  3. 1/2 pound fresh mushrooms, sliced

  4. 1/2 cup chopped green pepper

  5. 2 garlic cloves, minced

  6. 1/2 cup butter

  7. 2 packages (8 ounces each ) imitation crabmeat, chopped

  8. 1/2 cup BREAKSTONE'S® Sour Cream

  9. 2 teaspoons salt

  10. 1-1/2 teaspoon dried basil

  11. 1-1/2 cup (6 ounces) shredded cheddar cheese

Instructions Jump to Ingredients ↑

  1. Cook pasta according to package directions. Meanwhile, in a skillet, saute onions, mushrooms, green pepper and garlic in butter until crisp-tender. 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 1 month. 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 for 24 hours. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 55-60 minutes or until heated through. Yield: 2 casseroles (4-6 servings each).


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