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Pasta Crab Casserole

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.  


Pasta Crab Casserole

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)

  1. This sounds like such a great family friendly meal. I can’t wait to try out the recipe.

  2. […] over to MJ’s for Freezer Food Friday.  If you have a gluten free freezer recipe, you can share it here, […]

  3. angelaskitchen said:

    Thank you or hosting! That sounds really yummy!

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