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Pasta Crab Casserole
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Servings: |
6 |
12 |
18 |
24 |
30 |
36 |
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Makes:
9x13 pan |
1 pan |
2 pans |
3 pans |
4 pans |
5 pans |
6 pans |
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Ingredients: |
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Spiral
pasta |
8 oz. |
16 oz. |
24 oz. |
32 oz. |
40 oz. |
48 oz. |
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Large
sweet onion; chopped |
2 |
4 |
6 |
8 |
10 |
12 |
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Mushrooms; fresh, sliced |
1/2 lb. |
1 lb. |
1 1/2 lb. |
2 lb. |
2 1/2 lb. |
3 lb. |
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Green
pepper; chopped |
1/2 C. |
1 C. |
1 1/2 C. |
2 C. |
2 1/2 C. |
3 C. |
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Garlic
cloves; minced |
2 |
4 |
6 |
8 |
10 |
12 |
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Butter or
margarine |
1/2 C. |
1 C. |
1 1/2 C. |
2 C. |
2 1/2 C. |
3 C. |
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Imitation
crab meat; chopped |
16 oz. |
32 oz. |
48 oz. |
64 oz. |
80 oz. |
96 oz. |
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Sour
cream |
1/2 C. |
1 C. |
1 1/2 C. |
2 C. |
2 1/2 C. |
3 C. |
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Dried
basil |
1 1/2 t. |
1 T. |
1 T. +
1 1/2 t. |
2 T. |
2 T. +
1 1/2 t. |
3 T. |
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Mild
cheddar cheese; shredded |
6 oz. |
12 oz. |
18 oz. |
24 oz. |
30 oz. |
36 oz. |
Assembly
Directions:
Cook pasta according to package directions. Meanwhile,
in a skillet, saute onion, mushrooms, green pepper and
garlic in butter till crisp-tender. Remove from heat.
Drain pasta; add to veggie mixture.
In bowl, whisk together sour cream and basil. Add crab
and sour cream/basil mixture to pasta and veggies. Mix
well. Transfer to 9x13 pan or two 8x8 pans that have
been sprayed with non-stick spray. Sprinkle with
cheese.
Freezing and Cooking Directions:
To cook and serve now: Cover and bake at 350
degrees for 20 minutes. Uncover and bake 5-10 minutes
longer till thoroughly heated.
To freeze and serve later: Cover with waxed
paper or cling wrap. Wrap tightly in foil or seal in
ziptop bag, removing as much air as possible. Label
and freeze.
To serve: Thaw in refrigerator overnight. Heat as
above.
Molly’s Comments:
The original recipe called for 2 t. of salt but we
found it tasted really salty so now I make it without
salt and add at the table if desired. My husband hates
green peppers so I leave them out. I always make this
with Breakstone’s Fat Free sour cream but I never
skimp on the shredded cheddar – that’s gotta be the
full-fat real stuff.
Hope you enjoy this!
<<<<<<<
Go to the September 2002 Newsletter
30 Day Gourmet
P.O. Box 272
Brownsburg, IN 46112
www.30DayGourmet.com
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Monday, August 04, 2008.
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