Welcome to Freezer Food Friday.. please share you recipe for anything that can be made ahead and frozen for later use. Link it below using Mr. Linky and post a comment. Let’s help make dinner time easier on us all.
Here is a pasta casserole that recipe that makes one for dinner and one to be frozen for later use.
8 ounces uncooked spiral pasta
2 large onions, chopped
½ pound fresh mushrooms, sliced
½ cup chopped green pepper
2 garlic cloves, minced
½ cup butter
2 packages (8 ounces each) imitation crabmeat, chopped
½ cup sour cream
2 teaspoons salt
1 ½ teaspoon dried basil
1 ½ cup (6 ounces) shredded cheddar cheese
Cook pasta according to package directions. Meanwhile, in a skillet, sauté 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).
Comments on: "Pasta Crab Casserole" (3)
This sounds like such a great family friendly meal. I can’t wait to try out the recipe.
[...] over to MJ’s for Freezer Food Friday. If you have a gluten free freezer recipe, you can share it here, [...]
Thank you or hosting! That sounds really yummy!