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Cheesy Crab Rangoon Casserole
Ingredients
- 16 oz cream cheese, softened
- 30 oz package imitation crab (or real crab)
- ¼ cup green onion, chopped
- 2 tsp Worcestershire sauce
- 4 cloves garlic, minced
- 1 tsp salt
- 16 oz egg noodles or penne, cooked
- 4 tbsp butter (for sauce)
- 3 tbsp flour (for sauce)
- 3 cups milk (for sauce)
- to taste salt and pepper (for sauce)
- ½ cup Parmesan cheese, shredded
- ½ cup panko breadcrumbs
- 3 tbsp butter, softened
Instructions
Frequently Asked Questions
Can I make Cheesy Crab Rangoon Casserole ahead of time? Yes! You can assemble the pasta, cheese mixture, and sauce layer in your baking dish up to 24 hours in advance. Keep it covered in the refrigerator, then add the buttery panko-Parmesan topping right before baking. Extend the bake time by about 5–10 minutes if cooking directly from cold. Can I use real lump crab meat instead of imitation crab? Absolutely. While imitation crab is budget-friendly and traditional for crab rangoon flavors, real lump crab meat or canned claw meat works wonderfully in this recipe for an upgraded seafood flavor. How should I store and reheat leftovers? Cover leftover casserole tightly or store in an airtight container in the fridge for up to 3–4 days. Reheat individual portions in the microwave or place the whole pan back in a 350°F oven for 15 minutes until heated through.
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