Pasta Crab Casserole

Pasta Crab Casserole (from Quick Cooking)
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8 ounces uncooked spiral pasta
2 large onions, chopped
1/2 pound fresh mushrooms sliced
1/2 cup chopped green pepper
2 garlic cloves minced
1/2 cup butter or margarine
2 packages (8 ounces each) imitation crab meat, chopped
1/2 cup sour cream
2 teaspoons salt
1 1/2 teaspoons dried basil
1 1/2 cups (6 ounces) shredded cheddar cheese
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Cook pasta according to package directions. Meanwhile, in a skillet, 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, and basil.
Transfer to two greased 8 inch square baking dishes. Sprinkle with the cheese. Cover and freeze one casserole for up to one month. Cover and bake the second casserole at 350 degrees for 20 minutes. Uncover and bake for 5 minutes longer.
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To use frozen casserole: Thaw in the refrigerator for 24 hours. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 for 55-60 minutes or until heated through.
Serve with a salad and garlic bread.