Cheesy Crab Meat Pasta Casserole
Made with sauteed, sweet Vidalia onions, peppers, tender pasta, and hand-grated cheese, this Crab Pasta Casserole is a budget-friendly dinner meal idea. Jam-packed with flavor, this casserole is a perfect dinner for the entire family.
Servings: 8 servings
- 14 ounces imitation crab meat flaked
- 16 ounces shell pasta boiled, drained
- 12 ounces sour cream light or full-fat
- 1 bell pepper seeded, sliced thinly
- 1 Vidalia onion jumbo, sliced thinly
- 4 tbsps. unsalted butter
- 1/2 tsp oregano
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 4 ounces Swiss cheese freshly grated
- 4 ounces mild cheddar freshly grated
Bring a large pot of salted water (add 1 tablespoon of salt to 4 quarts of water) to a boil. Add pasta and cook until al dente. Drain and set aside
In a medium skillet, add butter, onions and pepper strips. Pan fry until tender.
Add flaked crab meat, pasta, veggies, spices, and sour cream to a large bowl and mix.
Place mixture in a 3.5-4-quart casserole dish and add hand-grated cheeses.
Bake for 20 minutes at 350 degrees Fahrenheit.
Add green onion when done and serve warm.
This crab pasta casserole was best when eaten fresh, and warm. You can refrigerate it or freeze it, but it does slightly change the creaminess of the dish. The sour cream is not as creamy when reheated, but it still equally good.
To freeze do not bake the casserole. Assemble it as if you were going to bake it, but do not add the cheese or bake. Store it in a freezer/cook safe aluminum pan covered tightly for up to one month.
To bake from frozen, double the time. I would also probably recommend grating the cheese and adding before baking.
Nutritional values may vary and are meant to be a guide.
Serving: 1g | Calories: 524cal | Carbohydrates: 58g | Protein: 19g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 71mg | Sodium: 509mg | Potassium: 292mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1175IU | Vitamin C: 21mg | Calcium: 285mg | Iron: 1mg