Cheesy Crab Rangoon Casserole (Print Version)
Creamy pasta dish combining crab, cream cheese, and a crispy panko topping that captures all the flavors of the beloved appetizer.
# Ingredients:
→ Crab Mixture
01 -
16 ounces cream cheese, softened
02 -
30 ounces imitation crab meat (or fresh crab meat)
03 -
1/4 cup green onion, chopped
04 -
2 teaspoons Worcestershire sauce
05 -
4 cloves garlic, minced
06 -
1 teaspoon salt
→ Pasta
07 -
16 ounces egg noodles or penne pasta
→ Sauce
08 -
4 tablespoons butter
09 -
3 tablespoons flour
10 -
3 cups milk
11 -
Salt and pepper to taste
→ Topping
12 -
1/2 cup Parmesan cheese, shredded
13 -
1/2 cup panko breadcrumbs
14 -
3 tablespoons butter, softened
# Steps:
01 -
Cook noodles according to package directions until al dente.
02 -
Mix cream cheese, imitation crab, green onion, Worcestershire sauce, minced garlic, and salt together until thoroughly incorporated.
03 -
Melt butter in a medium saucepan over low heat. Add flour and cook for 1-2 minutes, stirring constantly. Gradually add milk while continuing to stir. Keep stirring until sauce thickens. Season with salt and pepper.
04 -
Place half the cooked noodles in a 9x13 baking pan. Spread half the crab mixture over noodles, then pour half the béchamel sauce on top.
05 -
Add the remaining noodles, then spread the rest of the crab mixture, and pour the remaining sauce over that layer.
06 -
Cover with foil and bake in a preheated 350°F (175°C) oven for 30 minutes.
07 -
While casserole is baking, combine Parmesan cheese, panko breadcrumbs, and softened butter in a small bowl until well mixed.
08 -
Remove foil and sprinkle the Parmesan-panko topping evenly over the casserole. Set the oven to broil and place casserole under the broiler for 2-3 minutes or until golden brown and crispy.
# Notes:
01 -
This casserole combines the classic flavors of crab rangoon in a comforting pasta dish format.
02 -
For best results, allow casserole to rest for 5 minutes before serving.