|Chopped onions||2 Cup (32 tbs)|
|Fresh mushrooms||1⁄2 Pound, sliced|
|Garlic||2 Clove (10 gm), minced / mashed|
|Butter/Margarine||1⁄4 Pound, melted (1/2 Cup)|
|Spaghetti/Vermicelli||1⁄2 Pound, cooked|
|Crab meat||3 Cup (48 tbs)|
|Sliced stuffed olives||1⁄2 Cup (8 tbs)|
|Shredded sharp cheddar cheese||1⁄2 Pound|
|Sour cream||1⁄2 Cup (8 tbs)|
|Canned tomatoes||28 Ounce, broken in pieces (1 Large Can Of 1 Pound And 12 Ounce)|
|Salt||1 1⁄2 Teaspoon|
In a large frying pan, slowly saute the onions, mushrooms, and garlic in butter until tender.
Combine with remaining ingredients, stirring until well mixed.
Pour mixture into greased 3-quart casserole or baking dish and bake, uncovered, in moderate oven (350°) for 35 to 45 minutes, or until hot and bubbly.
(If the dish has been refrigerated, allow about 1 hour's baking time.) Makes 8 to 10 servings.