This crab pasta casserole is a creamy, cheesy comfort-food dinner that gives you double the deliciousness with one casserole to bake for tonight and a second to tuck in the freezer for an easy meal later.
Instructions
1
Cook the pasta
2
Preheat your oven to 350°F. Cook the pasta in boiling salted water according to package directions. Editor’s Tip: Slightly undercook the pasta to keep it from becoming mushy as the casserole bakes.
3
Saute the vegetables
4
Meanwhile, melt the butter in a large skillet over medium heat. Add the onions, mushrooms and green pepper, then cook, stirring frequently, until the vegetables are crisp-tender. Stir in the garlic and cook for one minute longer, just until fragrant. Remove the skillet from the heat.
5
Combine and assemble the casseroles
6
Drain the pasta, then add it to the skillet with the vegetables. Stir in the crab, sour cream, salt and basil until everything is evenly combined. Editor’s Tip: If you opt for canned crab over imitation crabmeat, be sure to drain it well and gently pick through it to remove any shell fragments. Divide the mixture between two greased 8-inch square baking dishes. Sprinkle each casserole evenly with the shredded cheese.
7
Bake one, freeze one
8
Cover both casseroles tightly with foil. If desired, freeze one unbaked casserole for up to three months (see below for thawing and baking instructions). Bake the other casserole in the preheated oven for 20 minutes, then uncover and bake five minutes longer until the cheese is melted. Editor’s Tip: For a golden, bubbly top, switch your oven to broil for the final minute or two.
