Crab Rangoon Casserole
Crab Rangoon Casserole
Ingredients
For the Casserole Base
- 8 ounces wide egg noodles
- 12 ounces imitation crab meat, chopped
- 16 ounces cream cheese, softened
- 2 tablespoons butter
- 2 cups shredded Monterey Jack cheese, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Garnish
- 1/4 cup green onions, sliced
- 1/2 cup fried wonton strips
- 2 tablespoons sweet chili sauce, as needed for drizzling
Instructions
- 1
Preheat your oven to 400°F. Lightly grease a 9x13 inch baking dish.
⏱️ 2 min•🌡️ 400
- 2
Bring a large pot of salted water to a boil. Add the wide egg noodles and cook according to package directions until al dente. Drain well and set aside.
⏱️ 10 min
- 3
While the noodles are cooking, prepare the cream sauce. In a medium saucepan over medium heat, melt the butter. Add the softened cream cheese and stir continuously until it melts and forms a smooth, creamy sauce. Season with salt and black pepper.
⏱️ 8 min
- 4
In a large mixing bowl, combine the cooked and drained egg noodles, chopped imitation crab meat, 1 1/2 cups of the shredded Monterey Jack cheese, and the cream cheese sauce. Stir gently until all ingredients are well combined.
⏱️ 5 min
- 5
Transfer the noodle mixture to the prepared 9x13 inch baking dish. Spread evenly. Sprinkle the remaining 1/2 cup of shredded Monterey Jack cheese over the top of the casserole.
⏱️ 3 min
- 6
Bake for 20 minutes, or until the casserole is bubbly and the cheese on top is melted and lightly golden brown.
⏱️ 20 min•🌡️ 400
- 7
Remove the casserole from the oven. Garnish with sliced green onions and fried wonton strips. Drizzle with sweet chili sauce just before serving.
⏱️ 2 min
- 8
Serve warm and enjoy your hearty Crab Rangoon Casserole!
Kitchen Tools
Nutrition Facts (per serving)
Crab Rangoon Casserole
Ingredients
For the Casserole Base
- 8 ounces wide egg noodles
- 12 ounces imitation crab meat, chopped
- 16 ounces cream cheese, softened
- 2 tablespoons butter
- 2 cups shredded Monterey Jack cheese, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Garnish
- 1/4 cup green onions, sliced
- 1/2 cup fried wonton strips
- 2 tablespoons sweet chili sauce, as needed for drizzling
Instructions
- 1
Preheat your oven to 400°F. Lightly grease a 9x13 inch baking dish.
⏱️ 2 min•🌡️ 400 - 2
Bring a large pot of salted water to a boil. Add the wide egg noodles and cook according to package directions until al dente. Drain well and set aside.
⏱️ 10 min - 3
While the noodles are cooking, prepare the cream sauce. In a medium saucepan over medium heat, melt the butter. Add the softened cream cheese and stir continuously until it melts and forms a smooth, creamy sauce. Season with salt and black pepper.
⏱️ 8 min - 4
In a large mixing bowl, combine the cooked and drained egg noodles, chopped imitation crab meat, 1 1/2 cups of the shredded Monterey Jack cheese, and the cream cheese sauce. Stir gently until all ingredients are well combined.
⏱️ 5 min - 5
Transfer the noodle mixture to the prepared 9x13 inch baking dish. Spread evenly. Sprinkle the remaining 1/2 cup of shredded Monterey Jack cheese over the top of the casserole.
⏱️ 3 min - 6
Bake for 20 minutes, or until the casserole is bubbly and the cheese on top is melted and lightly golden brown.
⏱️ 20 min•🌡️ 400 - 7
Remove the casserole from the oven. Garnish with sliced green onions and fried wonton strips. Drizzle with sweet chili sauce just before serving.
⏱️ 2 min - 8
Serve warm and enjoy your hearty Crab Rangoon Casserole!