Easy Crab Rangoon Casserole Recipe

Introduction

Crab Rangoon casserole is a comforting, creamy twist on the classic appetizer. This easy-to-make dish combines tender noodles with a savory crab and cream cheese filling, all baked under a crispy golden topping. It’s perfect for a cozy dinner or a crowd-pleasing potluck.

Ingredients

• 16 ounces cream cheese, softened
• 30 ounces imitation crab (or real crab)
• 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
• For the sauce:
• 4 tablespoons butter
• 3 tablespoons flour
• 3 cups milk
• Salt and pepper to taste
• For the topping:
• 1/2 cup Parmesan cheese, shredded
• 1/2 cup panko breadcrumbs
• 3 tablespoons butter, softened

Instructions

1. Step 1: Cook noodles according to package directions, then drain and set aside.
2. Step 2: In a large bowl, mix together cream cheese, imitation crab, chopped green onion, Worcestershire sauce, minced garlic, and salt until well combined.
3. Step 3: To make the sauce, melt 4 tablespoons of butter in a medium saucepan over low heat.
4. Step 4: Add the flour to the melted butter and cook for 1-2 minutes, stirring constantly.
5. Step 5: Gradually whisk in the milk, stirring constantly until the sauce thickens. Season with salt and pepper to taste.
6. Step 6: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
7. Step 7: Spread half of the cooked noodles evenly in the baking dish.
8. Step 8: Spread half of the cream cheese and crab mixture over the noodles, then pour half of the sauce evenly on top.
9. Step 9: Add the remaining noodles in another layer, followed by the remaining cream cheese mixture and sauce.
10. Step 10: Cover the dish with foil and bake for 30 minutes.
11. Step 11: While the casserole bakes, combine Parmesan cheese, panko breadcrumbs, and softened butter in a small bowl.
12. Step 12: Remove foil from the casserole and sprinkle the breadcrumb topping evenly over the surface.
13. Step 13: Switch the oven to broil. Place the casserole under the broiler for 2-3 minutes until the topping is golden brown and crispy. Watch closely to prevent burning.
14. Step 14: Remove from oven and let cool slightly before serving.

Tips & Variations

• For added freshness, sprinkle chopped fresh parsley or chives over the casserole before serving.
• Use real crab meat for a more authentic and delicate flavor, though imitation crab works well and is budget-friendly.
• If you prefer a spicier dish, add a pinch of crushed red pepper flakes to the cream cheese mixture.
• Gluten-free pasta and breadcrumbs can be substituted to accommodate dietary needs.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven for 15-20 minutes or microwave individual portions until heated through. The topping may lose some crispness after reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this casserole ahead of time?

Yes, you can assemble the casserole and refrigerate it covered for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking directly from the fridge.

Can I freeze the Crab Rangoon casserole?

Freezing is possible, but the texture of the noodles may change slightly. To freeze, cool the casserole completely, cover tightly, and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.

Easy Crab Rangoon Casserole Recipe

Print Recipe

★★★★★

5 from 143 reviews

This Easy Crab Rangoon Casserole is a rich and creamy layered pasta dish inspired by the classic crab rangoon flavors. Combining tender egg noodles, a savory cream cheese and crab filling, buttery béchamel sauce, and a crunchy parmesan-panko topping, this casserole is baked to golden perfection and finished under the broiler for a crispy, flavorful crust. It’s a comforting and delicious meal perfect for seafood lovers seeking a simple yet impressive dinner.

• Author: Ruby
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 to 8 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Filling

• 16 ounces cream cheese, softened
• 30 ounces imitation crab (or real crab)
• 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

1. Cook Noodles: Boil the egg noodles or penne pasta according to the package instructions until al dente. Drain and set aside.
2. Prepare Filling: In a mixing bowl, combine softened cream cheese, chopped imitation crab, green onions, Worcestershire sauce, minced garlic, and salt. Mix thoroughly until well incorporated.
3. Make Sauce: In a medium saucepan over low heat, melt 4 tablespoons of butter. Stir in the flour and cook for 1-2 minutes to form a roux, stirring constantly to avoid lumps.
4. Thicken Sauce: Gradually whisk in the milk, continuing to stir frequently until the sauce thickens to a smooth consistency. Season with salt and pepper to taste. Remove from heat.
5. Layer Casserole – First Layer: Spread half of the cooked noodles evenly in a 9×13-inch baking dish.
6. Layer Casserole – First Filling & Sauce: Spread half of the cream cheese and crab mixture over the noodles. Pour half of the prepared sauce evenly on top.
7. Layer Casserole – Second Layer: Add the remaining noodles over the sauce layer, followed by the remaining cream cheese mixture and then the remaining sauce.
8. Bake Covered: Cover the baking dish with aluminum foil and bake in a preheated 350°F (175°C) oven for 30 minutes.
9. Prepare Topping: While the casserole bakes, mix together the shredded Parmesan cheese, panko breadcrumbs, and softened butter in a small bowl until combined.
10. Add Topping: Remove the foil from the casserole and evenly sprinkle the topping mixture on the surface.
11. Broil to Finish: Set the oven to broil. Place the casserole under the broiler for 2 to 3 minutes, watching carefully, until the topping is golden brown and crispy.

Notes

• You can substitute real crab meat for imitation crab for a more authentic flavor and texture.
• Use whole milk for a richer sauce or low-fat milk for a lighter version.
• Ensure you watch the casserole closely while broiling to prevent burning the topping.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
• Adding a pinch of cayenne pepper or smoked paprika to the sauce can provide a subtle spicy kick.

Keywords: crab rangoon casserole, easy crab casserole, creamy crab pasta bake, seafood casserole, baked crab recipe