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Cheesy Crab Rangoon Casserole Recipe

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3.8 from 33 reviews

This Cheesy Crab Rangoon Casserole is a rich and comforting twist on the classic appetizer. Featuring layers of creamy imitation crab mixture, tender noodles, and a luscious homemade béchamel sauce, it’s topped with a crispy Parmesan and panko breadcrumb crust. Perfect for a family dinner or potluck, this baked casserole combines savory flavors and cheesy goodness into an irresistible, crowd-pleasing dish.

Ingredients

Filling

  • 16 ounces cream cheese, softened
  • 30 ounces imitation crab (or real crab meat)
  • 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 large mixing bowl, combine the softened cream cheese, imitation crab, chopped green onion, Worcestershire sauce, minced garlic, and salt. Mix thoroughly until well incorporated.
  3. Make Sauce: In a medium saucepan, melt 4 tablespoons of butter over low heat. Stir in the flour and cook for 1-2 minutes to form a roux. Gradually add milk while stirring constantly, and continue stirring until the sauce thickens. Season with salt and pepper to taste.
  4. Assemble Casserole – Layer 1: Spread half the cooked noodles evenly in a 9×13-inch baking dish. Layer half of the crab cream cheese mixture over the noodles, then pour half of the béchamel sauce evenly on top.
  5. Assemble Casserole – Layer 2: Repeat the layering with the remaining noodles, then the rest of the crab mixture, followed by the remaining sauce.
  6. Bake Covered: Cover the casserole dish with foil and bake in a preheated 350°F (175°C) oven for 30 minutes to heat through and meld the flavors.
  7. Prepare Topping: While the casserole bakes, mix shredded Parmesan cheese, panko breadcrumbs, and softened butter in a small bowl until combined.
  8. Add Topping and Broil: After baking, remove the foil and sprinkle the topping evenly across the casserole surface. Set the oven to broil, and place the casserole under the broiler for 2-3 minutes until the topping turns golden brown and crispy. Watch carefully to prevent burning.
  9. Serve: Remove from oven and allow to cool slightly before serving warm for a cheesy, savory delight.

Notes

  • Real crab meat can be substituted for imitation crab for a more authentic flavor and texture.
  • If you prefer gluten-free pasta and breadcrumbs, use gluten-free alternatives.
  • Make sure the cream cheese is softened for easy mixing and smoother filling.
  • Use low-fat milk and reduced butter if you want a lighter version, though it may affect creaminess.
  • Monitor the broiler closely during the topping step to avoid burning.

Find it online: https://deliciousyum.com/cheesy-crab-rangoon-casserole-recipe/