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Seafood Pasta Casserole Freezer Recipe

8 oz uncooked spiral pasta (such as rigatoni or fuselli)
2 large onions, chopped
1/2 lb fresh mushrooms, sliced
1/2 cup chopped green pepper
2 garlic cloves, minced
1/2 cup butter
2 pkg (8 oz each) imitation crabmeat, chopped
1/2 cup sour cream
2 tsps salt
1-1/2 tsp dried basil
1-1/2 cup (6 oz) shredded cheddar cheese

Directions:
Cook spiral pasta noodles according to package directions. While pasta cooks, heat a small amount of butter in a skillet and saute onions, mushrooms, green pepper and garlic until onions are translucent and peppers are tender crisp. Remove skillet from the heat. Drain spiral pasta noodles, then add noodles to vegetable mixture. Then stir in the crab, sour cream, salt and basil.

Divide evenly in two 8" square baking dishes (foil containers work well, too). Sprinkle cheese on each. Cover and freeze both.

On cooking day: Thaw in the refrigerator overnight. Remove from the refrigerator about 30 minutes before you want to bake it. Cover with tin foil and bake at 350° for 55-60 minutes or until heated throughout.