Pasta Crab Casserole - cooking recipe

Ingredients

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

Preparation

Cook pasta according to package directions.
Meanwhile, in a skillet, saute onions, mushrooms, green pepper and garlic in butter until crisp-tender.
Remove from heat.
Drain the pasta and add to the vegetable mix.
Stir in remaining ingredients.
Transfer into two 8 x 8 inch baking dishes that are greased.
Sprinkle with cheese.
Cover and freeze one for up to 1 month.
Cover and bake the second one at 350\u00b0 for 20 minutes.
Uncover and bake for 5 minutes more.
To use the frozen casserole, put in the refridgerator for 24 hours.
Take out of fridge 30 minutes before baking.
Bake at 350\u00b0 for 50-60 minutes or until heated through.