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Pasta Crab Casserole

  8 oz. uncooked spiral pasta
  2 large onions, chopped
  1/2 lb. fresh mushrooms, sliced
  1/2 cup chopped green pepper
  2 garlic cloves, minced
  1/2 cup butter or margarine
  2 packages (8 oz. each) imitation crab meat, chopped (use equivalent real crab meat, if preferred)
  1/2 cup sour cream
  2 teaspoons salt
  1 1/2 teaspoons dried basil
  1 1/2 cups (6 oz) shredded cheddar cheese

    Cook pasta according to package directions. Meahwhile, in a skillet, saute onions, mushrooms, green pepper, and garlic in butter until crsip-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 inch square baking dishes. Srpinkle with cheese. Cover and freeze both casseroles for up to 1 month.

    To use frozen casseroles: Thaw in the refrigerator for 24 hours. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 degrees for 55-60 minutes or until heated through. Yield: 2 casseroles (4-6 servings each)

    Contributed by - Regina M.

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