Introduction

This Easy Crab Rangoon Casserole is a comforting and creamy dish that combines tender noodles with a savory crab and cream cheese filling. It’s perfect for a cozy dinner when you want something flavorful and satisfying without too much fuss.

A white rectangular baking dish filled with a creamy pasta salad made of three main layers: soft, pale yellow twisted egg noodles mixed thoroughly with large chunks of white seafood meat, likely crab, and small pieces of bright red crab sticks scattered evenly throughout. The entire pasta is coated in a thick, white creamy dressing that binds all ingredients together, and small flecks of fresh green herbs or scallions are visible sprinkled across the dish, adding a touch of color contrast. The dish is placed on a smooth white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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 shredded Parmesan cheese
1/2 cup panko breadcrumbs
3 tablespoons butter, softened

Instructions

Step 1: Cook the egg noodles or penne pasta according to the package instructions. Drain and set aside.
Step 2: In a large bowl, combine the softened cream cheese, chopped imitation crab, green onion, Worcestershire sauce, minced garlic, and salt. Mix until well incorporated.
Step 3: To make the sauce, melt 4 tablespoons of butter in a medium saucepan over low heat.
Step 4: Stir in the flour and cook for 1 to 2 minutes, stirring constantly. Slowly add the milk while continuing to stir until the sauce thickens. Season with salt and pepper to taste.
Step 5: Preheat your oven to 350°F (175°C). Grease or lightly butter a 9×13 inch baking pan.
Step 6: Spread half of the cooked noodles evenly in the prepared baking pan.
Step 7: Spread half of the cream cheese and crab mixture over the noodles, then pour half of the sauce on top.
Step 8: Repeat the layers by adding the remaining noodles, cream cheese mixture, and sauce.
Step 9: Cover the casserole with foil and bake for 30 minutes.
Step 10: While the casserole bakes, combine the shredded Parmesan cheese, panko breadcrumbs, and softened butter in a small bowl to make the topping.
Step 11: Remove the foil from the casserole and sprinkle the Parmesan and panko mixture evenly over the top.
Step 12: Set your oven to broil and place the casserole under the broiler for 2 to 3 minutes, or until the topping is golden brown and crispy. Watch closely to avoid burning.
Step 13: Remove from the oven and let it cool slightly before serving.

Tips & Variations

Use real crab meat for a richer flavor, but imitation crab works well and is more budget-friendly.
Add a squeeze of fresh lemon juice to the cream cheese mixture for extra brightness.
Swap the noodles for gluten-free pasta if you need a gluten-free option.
Feel free to add chopped bell peppers or water chestnuts for extra crunch in the filling.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm in the oven at 350°F until heated through. The topping may lose some crispness when reheated but the casserole will still taste delicious.

How to Serve

A creamy pasta salad sits in a white rectangular dish with handles on each side, placed on a white marbled surface. The salad has one visible layer composed of curly, yellow egg noodles coated in a thick white dressing mixed evenly with small chopped pieces of red bell pepper and bits of green herbs, as well as chunks of white chicken. The texture looks rich and smooth with a mix of soft pasta and tender chicken pieces throughout. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can assemble the casserole a few hours in advance and keep it covered in the refrigerator before baking. Just add the topping before baking as directed.

Can I use a different type of cheese for the topping?

Absolutely. Sharp cheddar, mozzarella, or even mixed Italian cheeses can be used depending on your preference.

Easy Crab Rangoon Casserole Recipe

Print Recipe

★★★★★

4.9 from 81 reviews

This easy Crab Rangoon Casserole combines creamy crab filling, egg noodles, and a rich homemade sauce, baked to perfection and topped with a crispy Parmesan and panko breadcrumb crust. It’s a comforting, flavorful dish that brings the classic Crab Rangoon flavors into a satisfying casserole form, perfect for family dinners or gatherings.

Author: Elias
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 6–8 servings 1x
Category: Main Course
Method: Baking
Cuisine: American

Ingredients

Scale

Filling

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

Cook noodles: Cook the egg noodles or penne pasta according to the package directions. Drain and set aside.
Prepare filling: In a large bowl, mix together the softened cream cheese, chopped imitation crab, green onions, Worcestershire sauce, minced garlic, and salt until well combined.
Make the sauce: In a medium saucepan over low heat, melt 4 tablespoons of butter. Add the flour and cook for 1-2 minutes, stirring constantly to form a roux. Slowly whisk in the milk, continuing to stir until the sauce thickens. Season with salt and pepper to taste.
Assemble first layer: Place half of the cooked noodles evenly in a 9×13-inch baking pan. Spread half of the cream cheese and crab mixture over the noodles, then pour half of the prepared sauce on top.
Assemble second layer: Add the remaining noodles as the next layer, followed by the rest of the cream cheese mixture and the remaining sauce, ensuring even layering.
Bake covered: Cover the casserole with foil and bake in a preheated 350°F (175°C) oven for 30 minutes to heat through and meld the flavors.
Prepare topping: While the casserole bakes, combine the shredded Parmesan cheese, panko breadcrumbs, and softened butter in a small bowl until the mixture is crumbly but holds together.
Add topping and broil: Carefully remove the foil from the casserole. Evenly sprinkle the Parmesan-panko topping over the casserole. Set the oven to broil.
Brown topping: Place the casserole under the broiler for 2-3 minutes or until the topping is golden brown and crispy. Watch closely to prevent burning.

Notes

You can substitute real crab meat for imitation crab but adjust cost accordingly.
Use gluten-free pasta and gluten-free flour to make this casserole gluten free.
The topping adds a nice crunchy texture; do not skip it.
For extra flavor, add a teaspoon of Old Bay seasoning to the filling mixture.
Serve with a side salad or steamed vegetables for a complete meal.

Keywords: Crab Rangoon Casserole, Crab Casserole, Cream Cheese Crab Bake, Easy Crab Recipes, Comfort Food, Baked Crab Dish