Servings: 2 casseroles, 4 to 6 servings each

8 ounces uncooked spiral pasta 8 ounces uncooked spiral pasta
2 large onions, chopped 2 large onions, chopped
1/2 pound fresh mushrooms, sliced ½ pound fresh mushrooms, sliced
1/2 cup green pepper ½ cup green pepper
2 garlic cloves, minced 2 garlic cloves, minced
1/2 cup butter ½ cup butter
2 packages (8 oz each) imitation crabmeat, chopped (canned real crab better) 2 packages (8 oz each) imitation crabmeat, chopped (canned real crab better)
1/2 cup sour cream ½ cup sour cream
2 teaspoons salt 2 teaspoons salt
1 1/2 teaspoons dried basil 1 ½ teaspoons dried basil
1 1/2 cups (6 oz) shredded cheddar cheese 1 ½ cups (6 oz) shredded cheddar cheese

Cook pasta according to package directions.
Meanwhile, in a skillet, sauté onions, mushrooms, green pepper and garlic in butter until crisp-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. Sprinkle with the cheese.
Cover and freeze one casserole for up to one month.
Cover and bake the second casserole at 350 degrees for 20 minutes. Uncover and bake 5 minutes longer.

To use frozen casserole: Thaw in refrigerator for 24 hours. Remove from the fridge 30 minutes before baking. Cover and bake at 350 degrees for 55-60 minutes or until heated through.  To use frozen casserole: Thaw in refrigerator for 24 hours. Remove from the fridge 30 minutes before baking. Cover and bake at 350 degrees for 55 to 60 minutes or until heated through.