This is one of those “family” dishes that cries out “modify me!”

Ingredients:

• 1/2 c butter
• 2 onions, coarsely chopped
• 1/4 lb mushrooms, sliced
• 6 oz conchiglie, medium size (shells)
• 3/4 crab
• 1/4 c green olives
• 1 c cheddar cheese, shredded (4 oz)
• 1/4 c sour cream
• 1 can tomatoes (about 1 lb)
• 3/4 tsp salt
• 1/2 tsp basil

Directions:

1. Preheat oven 350°.
2. Melt butter in frying pan.
3. Add onions and cook until limp.
4. Add mushrooms and garlic.
5. Saute about 2 minutes, until garlic is aromatic.
6. Cook pasta until al dente.
7. Drain and add to onion mixture.
8. Add crab, olives, cheese, sour cream, tomatoes (and their liquid – break them up a bit).
9. salt and basil.
10. Pour mixture into greased 1 1/2 qt baking dish.(If made ahead, cover and refrigerate.)
11. Bake, uncovered, for 30 – 35 minutes or until hot and bubbly.

Serves:  4 – 6

Source:  Sunset Pasta Cook Book

Note:  I used coiled fideo, increased the tomatoes to a large can (1 lb 12 oz), increased the sour cream to 1 cup and used a combination of crab and shrimp.  (Probably could use chicken too.) Omitted green olives – someone in the family doesn’t like them!  Still a very hearty, tasty dish.