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Easy Crab Rangoon Casserole Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cookwithruby.com/easy-crab-rangoon-casserole-recipe/