Pasta Crab Casserole Recipes
PASTA CRAB CASSEROLE
Make and share this Pasta Crab Casserole recipe from Food.com.
Provided by Dienia B.
Categories < 60 Mins
Time 40m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta , drain.
- In skillet saute onion, mushrooms, green pepper, and garlic in butter until crisp.
- Add cooked pasta.
- Stir in crab meat, sour cream, salt, and basil.
- Put in casserole; top with cheese. Can put in two casseroles and freeze one.
- Bake covered at 375 degrees Fahrenheit for 20 minutes.
- Uncover and bake for 10 minutes.
PASTA CRAB CASSEROLE
This is an easy dish to freeze ahead for company. A yummy combination of spiral pasta, crab and sauteed veggies is coated with a buttery sauce, then covered with cheddar cheese. All that's needed to complete the meal is a warm garlic bread and a tossed green salad. -Georgia Mountain Tampa, Florida
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2 casseroles (3-4 servings each).
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. Meanwhile, in a skillet, saute onions, mushrooms and green pepper in butter until crisp-tender. Add garlic; cook 1 minute longer. Remove from the heat. Drain pasta; add to vegetable mixture. Stir in the crab, sour cream, salt and basil. , Transfer to two greased 8-in. square baking dishes. Sprinkle with cheese. Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 350° for 20 minutes. Uncover and bake 5 minutes longer. , To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 55-60 minutes or until heated through.
Nutrition Facts :
CRAB 'N' PENNE CASSEROLE
Purchased Alfredo sauce lends creaminess to this crab casserole while red pepper flakes kick up the taste. Summer squash and zucchini bring garden-fresh goodness to the comforting main dish from Bernadette Bennett of Waco, Texas.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 325°. Cook pasta according to package directions. , Meanwhile, in a large bowl, combine Alfredo sauce, crab, yellow squash, zucchini, parsley and pepper flakes. Drain pasta; add to sauce mixture and toss to coat. Transfer to a greased 13x9-in. baking dish. Sprinkle with cheese. , Cover and bake 35 minutes or until heated through. Toss bread crumbs and butter; sprinkle over casserole. Bake, uncovered, 5-6 minutes longer or until browned.
Nutrition Facts : Calories 323 calories, Fat 15g fat (10g saturated fat), Cholesterol 47mg cholesterol, Sodium 721mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 2g fiber), Protein 18g protein.
CREAMY PASTA WITH IMITATION CRAB
Creamy pasta sauce with imitation crab that is ready with little prep but ends up with lots of flavor.
Provided by Chef Chevy
Time 35m
Yield 8
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil.
- At the same time, heat oil in a large saucepan over medium heat. Add onion and garlic to the hot oil; cook until translucent, about 5 minutes. Stir in imitation crab and heat for 2 minutes.
- Begin cooking rotini. Add to the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
- While the pasta is cooking, stir half-and-half and parsley into the crab sauce; bring to a simmer. Continue to simmer crab sauce, adding pasta water as necessary, while pasta is finishing.
- Drain pasta.
- Mix Parmesan cheese into crab sauce and heat until melted, about 2 minutes. Serve over pasta.
Nutrition Facts : Calories 358.4 calories, Carbohydrate 54.6 g, Cholesterol 25.5 mg, Fat 9 g, Fiber 2.5 g, Protein 14.3 g, SaturatedFat 3.5 g, Sodium 547.1 mg, Sugar 5.8 g
PASTA CRAB CASSEROLE
Make and share this Pasta Crab Casserole recipe from Food.com.
Provided by Karen
Categories Crab
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- 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 350º 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 350º for 50-60 minutes or until heated through.
Nutrition Facts : Calories 813.3, Fat 45.7, SaturatedFat 27.8, Cholesterol 140.8, Sodium 2565.6, Carbohydrate 66.9, Fiber 3.9, Sugar 5.9, Protein 35.5
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