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3 votes | 7834 views

A yummy combination of spiral pasta, crab and sauteed veggies is coated with a buttery sauce, then covered with cheddar cheese.

Prep time:
Cook time:
Servings: 12
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Ingredients

Cost per serving $0.68 view details

Directions

  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.
  2. * 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.
  3. * 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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Nutrition Facts

Amount Per Serving %DV
Serving Size 98g
Recipe makes 12 servings
Calories 228  
Calories from Fat 129 57%
Total Fat 14.64g 18%
Saturated Fat 9.02g 36%
Trans Fat 0.0g  
Cholesterol 40mg 13%
Sodium 153mg 6%
Potassium 174mg 5%
Total Carbs 17.66g 5%
Dietary Fiber 1.3g 4%
Sugars 2.3g 2%
Protein 7.16g 11%

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Reviews

  • February 15, 2011
    I have never known what to do with the imitation crab meat. This is the first recipe I have tried with it and my whole family gobbled it up, even the pickiest 2 and 4 year olds. I will definitely make again. Only problem was in the directions it says to add salt and basil but it never says how much. I just sprinkled some on... Delicious
    I've cooked/tasted this recipe!
    • Anne Kruse
      March 7, 2011
      This was okay... I used brocolli instead of green peppers. It wasn't our favorite but it was good. It was a good change. I'm giving the other dish to my parents...I'm sure they will love it...they usually love everything I give them... (they get all my leftovers!)
      I've cooked/tasted this recipe!
      This is a variation

      Comments

      • Smokinhotchef
        February 19, 2012
        This recipe screams barbeque! I cant wait serve it at my next one!
        • jodi
          June 17, 2010
          How much basil and salt do you add???

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