Ingredients:
16 oz. uncooked rotini pasta
2 medium onions, chopped
½ lb. fresh mushrooms, sliced
1 green pepper, chopped
2 garlic cloves, minced
½ cup light margarine
1 lb. package imitation crabmeat, chopped
½ cup light or fat-free sour cream
1 tsp. salt
1 tsp. dried basil
1-1/2 cups (6 oz.) reduced-fat shredded cheddar cheese
Preparation:
Cook pasta according to package directions. Meanwhile, in a large skillet over medium-high heat, sauté onions, mushrooms, green pepper and garlic in margarine until crisp-tender. Remove from the heat. Drain pasta; add to vegetable mixture. Stir in the crabmeat, sour cream, salt and basil. Transfer to two greased 8-inch square baking dishes. Sprinkle with cheese. Cover and freeze one casserole for up to one month. Cover and bake the second casserole at 350°F for 20 minutes. Uncover and bake an additional 5 minutes.
To use frozen casserole: Thaw in the refrigerator for 24 hours. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350°F for about one hour or until heated through.
Makes 2 casseroles (4-6 servings each)