|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Onions||2 Medium, coarsely chopped|
|Mushrooms||1⁄4 Pound, sliced|
|Garlic||1 Clove (5 gm), minced or pressed|
|Medium conchiglie||6 Ounce|
|Boiling salted water||1 Cup (16 tbs)|
|Cooked crab||3⁄4 Pound (Fresh Or Canned)|
|Sliced stuffed green olives||1⁄4 Cup (4 tbs)|
|Shredded sharp cheddar cheese||4 Ounce (1 Cup)|
|Sour cream||1⁄4 Cup (4 tbs)|
|Canned tomatoes||1 Pound (1 Can)|
|Dry basil||1⁄2 Teaspoon|
In a wide frying pan over medium heat, melt butter.
Add onions, mushrooms, and garlic and cook until onions are limp (about 5 minutes).
Following package directions, cook pasta in a large kettle of boiling salted water until al dente; drain and combine with onion-mushroom mixture.
Add crab, olives, cheese, sour cream, tomatoes and their liquid (break up tomatoes with a spoon), salt, and basil.
Pour mixture into a greased 1 1/2-quart baking dish.
If made ahead, cover and refrigerate until next day.
Bake, uncovered, in a 350° oven for 30 to 35 minutes or until hot and bubbly.