Pasta Crab Casserole

• 8 ounces uncooked spiral pasta
• 1 large onion, chopped
• 1/2 pound sliced fresh mushrooms
• 1/2 cup chopped green pepper
• 1/2 cup butter
• 2 garlic cloves, minced
• 1 pound 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. Meanwhile, in a skillet, saute onions, mushrooms and green pepper in butter until crisp-tender. Add garlic; cook 1 minute longer. 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 3 months. Cover and bake the second casserole at 350u0b0 for 20 minutes. Uncover and bake 5 minutes longer.
3. Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350u0b0 for 55-60 minutes or until heated through.

spiral pasta, onion, mushrooms, green pepper, butter, garlic, crabmeat, sour cream, salt, basil, cheddar cheese

Taken from www.tasteofhome.com/recipes/pasta-crab-casserole/ (may not work)