Kathy’s Crab Salad - Kraft Recipes Top
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Kathy’s Crab Salad

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  • Preheat oven to 350°F. Cook pasta to pkg. directions. Meanwhile saute 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, or casserole dishes. Sprinkle with cheese. Cover and freeze one casserole for up to one month.
  • Cover and bake the second casserole for 20 minutes. Uncover and bake 5 more minutes.


To bake the frozen one, thaw in fridge for 24 hours. Remove from fridge 30 min. before baking. Cover and bake at 350°F for 55 to 60 min. or until heated through.

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