Pasta Crab Casserole

• 8 ounces uncooked spiral shaped pasta (, I use rotini)
• 2 large onions, chopped
• 1/2 lb fresh mushrooms, sliced
• 1/2 cup chopped green pepper
• 2 cloves garlic, minced
• 1/2 cup butter or 1/2 cup margarine
• 16 ounces imitation crabmeat, chopped
• 1/2 cup sour cream
• 2 teaspoons salt
• 1 1/2 teaspoons dried basil
• 1 1/2 cups shredded cheddar cheese

1. Cook pasta according to package directions.
2. Meanwhile, in a skillet, saute onions, mushrooms, green pepper and garlic in butter until crisp-tender.
3. Remove from heat.
4. Drain the pasta and add to the vegetable mix.
5. Stir in remaining ingredients.
6. Transfer into two 8 x 8 inch baking dishes that are greased.
7. Sprinkle with cheese.
8. Cover and freeze one for up to 1 month.
9. Cover and bake the second one at 350u0b0 for 20 minutes.
10. Uncover and bake for 5 minutes more.
11. To use the frozen casserole, put in the refridgerator for 24 hours.
12. Take out of fridge 30 minutes before baking.
13. Bake at 350u0b0 for 50-60 minutes or until heated through.

pasta, onions, fresh mushrooms, green pepper, garlic, butter, crabmeat, sour cream, salt, basil, cheddar cheese

Taken from www.food.com/recipe/pasta-crab-casserole-20284 (may not work)