Pasta Crab Casserole

8 oz. spiral pasta, cooked and drained

1 large onion, chopped

1/2 lb. fresh mushrooms, sliced

1/2 c. green pepper, chopped

1/2 c. butter

2 garlic cloves, minced

1 lb. imitation crab meat, chopped

1/2 c. sour cream

2 t. salt

1 1/2 t. basil

1 1/2 c. shredded cheddar cheese

In a skillet, saute onions, mushrooms and peppers in butter until crisp tender. Add garlic. Cook 1 minute longer. Remove from heat. Add pasta. Stir in crab, sour cream, salt and basil. Place in sprayed 9x13 dish. Sprinkle with cheese. Cover & bake at 350 for 30-40 minutes until heated through. Uncover and bake 5 minutes longer. (If placed in an 8x8 dish, bake covered for 20 minutes at 350, uncover and bake 5 minutes more.)

*This may also be placed in 2 8x8 dishes and frozen for up to 3 months. When ready to use, thaw in refrigerator overnight. Remove from oven 30 minutes before baking, cover, and bake at 350 for 55-60 minutes until heated through.