2 c. onion, chopped
1/2 lb. fresh mushrooms, sliced
2 cloves garlic, minced
1/4 c. butter, melted
1/2 lb. vermicelli, cooked
2-3 c. crabmeat
1/2 c. stuffed green olives, chopped
1/2 lb. sharp Cheddar cheese, grated
1/2 c. sour cream
1 (38 oz.) can tomatoes, broken in pieces & drained
1 1/2 tsp. salt
1/2 tsp. basil

In a large skillet, saute onions, mushrooms and garlic in butter until vegetables are tender. Combine with remaining ingredients, stirring until well mixed. Pour mixture into a greased 3 quart casserole. Bake uncovered at 350 degrees for 35-45 minutes or until hot and bubbly. Crabmeat may be fresh or canned. Serves 6.