Introduction

This Easy Crab Rangoon Casserole takes the beloved flavors of crab rangoon and turns them into a comforting baked dish. Creamy, cheesy, and packed with savory crab, it’s perfect for a family dinner or casual gathering.

A baked dish in a white rectangular casserole with handles, set on a black cooling rack on a white marbled surface, shows three clear layers: the bottom layer has a pale yellow, soft egg noodle base with ruffled edges; the middle layer contains white, creamy sauce mixed with pieces of red bell pepper and light-colored vegetables; the top layer is sprinkled with broken, golden yellow crispy chips and chopped green onions, with a drizzle of an orange sauce adding a glossy shine across the top. photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 ounces cream cheese, softened
30 ounces imitation crab (or real crab, if preferred)
1/4 cup chopped green onion
2 teaspoons Worcestershire sauce
4 cloves garlic, minced
1 teaspoon salt
16 ounces egg noodles or penne pasta, cooked according to package directions
4 tablespoons butter (for sauce)
3 tablespoons flour
3 cups milk
Salt and pepper to taste (for sauce)
1/2 cup grated Parmesan cheese (for topping)
1/2 cup panko breadcrumbs (for topping)
3 tablespoons butter, softened (for topping)

Instructions

Step 1: Cook the noodles according to the package directions, then drain and set aside.
Step 2: In a large bowl, combine the softened cream cheese, crab, chopped green onion, Worcestershire sauce, minced garlic, and salt until fully incorporated.
Step 3: To make the sauce, melt 4 tablespoons of butter in a medium saucepan over low heat.
Step 4: Add the flour and cook for 1–2 minutes, stirring constantly. Slowly whisk in the milk, continuing to stir until the sauce thickens. Season with salt and pepper to taste.
Step 5: Spread half of the cooked noodles in the bottom of a 9×13-inch baking pan.
Step 6: Spread half of the cream cheese and crab mixture evenly over the noodles, then pour half of the sauce on top.
Step 7: Add another layer with the remaining noodles, followed by the rest of the cream cheese mixture and sauce.
Step 8: Cover the casserole with aluminum foil and bake at 350°F (175°C) for 30 minutes.
Step 9: While the casserole bakes, combine the Parmesan cheese, panko breadcrumbs, and softened butter in a small bowl to prepare the topping.
Step 10: Remove the foil, sprinkle the topping evenly over the casserole, then set your oven to broil.
Step 11: Place the casserole under the broiler for 2–3 minutes, or until the topping is golden brown and crispy. Watch carefully to avoid burning.

Tips & Variations

For a richer flavor, use real crab meat instead of imitation crab.
Try adding a teaspoon of Old Bay seasoning to the cream cheese mixture for a subtle spicy kick.
Use gluten-free pasta and breadcrumbs to make the dish gluten-free.
Mix in some shredded mozzarella or cheddar cheese for extra cheesiness.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to maintain the crispy topping, or microwave in short bursts if in a hurry.

How to Serve

A white bowl holds a serving of a baked dish with about three layers. The bottom layer is light-colored crispy strips, topped with melted golden cheese that looks soft and gooey, mixed with small bright red pieces and light green chopped scallions scattered over the top. The dish is creamy with melted cheese threads visible, giving a rich texture. Behind the bowl, part of a large white baking dish filled with the same cheesy, crispy, red, and green mixture is visible on a white marbled surface, next to a silver fork. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can assemble the casserole up to a day before baking. Keep it covered in the refrigerator, then bake and broil when ready to serve.

What can I substitute for Worcestershire sauce?

If you don’t have Worcestershire sauce, soy sauce or a splash of fish sauce can add a similar umami flavor.

Easy Crab Rangoon Casserole Recipe

Print Recipe

★★★★★

4.5 from 81 reviews

This Easy Crab Rangoon Casserole is a creamy, cheesy, and comforting dish that combines the flavors of classic crab rangoon in a baked pasta casserole form. Featuring a creamy crab and cream cheese filling layered with noodles and a homemade white sauce, topped with a crispy Parmesan and panko breadcrumb crust, this casserole is a delicious crowd-pleaser perfect for family dinners or potlucks.

Author: Cleo
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 6–8 servings 1x
Category: Casserole
Method: Baking
Cuisine: American

Ingredients

Scale

Filling

16 ounces cream cheese, softened
30 ounces imitation crab (can use real crab if preferred)
1/4 cup chopped green onion
2 teaspoons Worcestershire sauce
4 cloves garlic, minced
1 teaspoon salt
16 ounces egg noodles or penne pasta, cooked according to package directions

Sauce

4 tablespoons butter
3 tablespoons flour
3 cups milk
Salt and pepper to taste

Topping

1/2 cup Parmesan cheese, shredded
1/2 cup panko breadcrumbs
3 tablespoons butter, softened

Instructions

Cook Noodles: Cook the egg noodles or penne pasta according to the package directions until al dente. Drain and set aside.
Prepare Filling: In a large bowl, mix together the softened cream cheese, imitation crab (or real crab), chopped green onions, Worcestershire sauce, minced garlic, and salt until well combined.
Make Sauce: In a medium saucepan, melt the butter over low heat. Stir in the flour and cook for 1-2 minutes to form a roux. Gradually add the milk, stirring constantly to prevent lumps. Continue stirring until the sauce thickens. Season with salt and pepper to taste.
Assemble First Layer: Place half of the cooked noodles into a 9×13 baking dish, spreading them evenly. Layer the cream cheese and crab mixture over the noodles, then pour half of the white sauce on top.
Assemble Second Layer: Add the remaining noodles over the sauce, then add the remaining cream cheese mixture, and pour the remaining white sauce evenly over the top layer.
Bake Covered: Cover the casserole tightly with foil and bake at 350°F (175°C) for 30 minutes.
Prepare Topping: While the casserole bakes, mix the shredded Parmesan, panko breadcrumbs, and softened butter in a small bowl until crumbly and combined.
Add Topping and Broil: Remove the foil from the casserole, sprinkle the prepared topping evenly over the casserole. Set the oven to broil and place the casserole under the broiler for 2 to 3 minutes, or until the topping is golden brown and crispy. Keep a close eye to prevent burning.

Notes

Use real crab meat instead of imitation crab for a more authentic flavor.
Ensure the sauce is thick enough before assembling to prevent a runny casserole.
Watch the casserole carefully while broiling to avoid burning the topping.
Can be made ahead and refrigerated before baking; just add a few extra minutes to baking time if baking from cold.
Serve with a fresh green salad for a balanced meal.

Keywords: Crab Rangoon, Casserole, Cream Cheese, Imitation Crab, Baked Pasta, Easy Dinner, Comfort Food