Easy Crab Rangoon Casserole Recipe
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.
- 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
Find it online: https://cookedbycleo.com/easy-crab-rangoon-casserole-recipe/
