Monday, October 18, 2010

Rotini Crab Casserole

I tend to only cook meals with the same two types of meat: ground beef & chicken breasts. So when a recipe comes around that switches things up and is manageable, I go for it. This crab dish is an awesome example of that. I made two batches and froze them. The recipe originally called for imitation crabmeat, but I went with the real thing. It's not cheap, but I went with the claw meat to keep the price down. It's worth it though.

Note: This recipe originally called for cooking the vegetables in butter. But I used fat free olive oil spray instead. It also called for mushrooms, but I run the other way when it comes to mushrooms...GUH-ROSS!

  • 10 ounces uncooked rotini
  • 1/2 cup chopped onion
  • 1 chopped green pepper
  • 1/2 cup chopped celery
  • 1/2 cup shredded carrots
  • 2-5 cloves of garlic, minced
  • 1/2 cup sour cream
  • 2 teaspoons salt
  • 2 teaspoons of basil
  • 1 cup of shredded cheese


  1. Cook pasta according to package directions.
  2. Meanwhile, in a skillet, cook onions, celery, carrots, green peppers, & garlic. When crisp, remove from heat.
  3. Drain pasta and combine with vegetable mixture.
  4. Stir in crab, sour cream, & basil.
  5. Transfer mixture to two greased 8 by 8 square casserole dishes.
  6. Top with shredded cheese.
  7. Cover & bake casserole for 20 minutes at 350 degrees.
  8. Uncover and cook for 5 minutes through.

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Lucy said...

What do you mean you left out the mushrooms?
Did you use FF sour cream?
This sounds interesting...maybe I'll give it a try (but of course I'll have to leave out the mushrooms!)

Jill said...

Normally I would use fat free sour cream, but we only had regular in the house. (I used all the fat free on the chicken potato casserole)

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