Crab Pasta Casserole

By Gail Poll

Delicious!

Ingredients

• 8 ounces uncooked whole wheat penne
• 2 large onions, chopped
• 1/2 pound fresh mushrooms, sliced
• 1/2 cup chopped green pepper
• 2 garlic cloves, minced
• 1/2 cup butter
• 16 oz. lump crab
• 1/2 cup sour cream (or yogurt)
• 2 teaspoons salt
• 1-1/2 teaspoon dried basil
• 1-1/2 cup (6 ounces) shredded cheddar

Details

Adapted from tasteofhome.com

Preparation

Step 1

Directions
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. Bake the second casserole at 350° for 20 minutes.
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).