Transform your favorite appetizer into a comforting Crab Rangoon Casserole that’s perfect for any occasion. Combine the creamy crab filling and savory cream cheese to create a dish that’s warm, bubbly, and full of flavor. Dive into this irresistible fusion of textures and tastes today! If you are as big of a fan of Crab Rangoon as I am, you will want to follow up this casserole with my Crab Rangoon Grilled Cheese and Crab Rangoon Nachos recipes.
Enjoy more crab flavors, but from a can, by making my grandmother's Crab Puffs recipe. Discover more variations of classic dishes with my Italian Meatball Soup and Buffalo Chicken Salad recipes.
Ingredients
Find below the list of ingredients I used for my Crab Rangoon Casserole.
- Mini Lasagna Noodles
- Cream Cheese
- Imitation Crab
- Worcestershire Sauce
- Sweet Chili Sauce
- Garlic Powder
- Salt
- Oregano
- Alfredo Sauce
- Grated Mozzarella
- Panko Crumbs
- Green Onion
See recipe card for quantities.
Instructions
Start by preheating the oven to 375F.
- Bring a large pot of water to a boil and cook the pasta until al dente or as directed on the package.
- Mix together the softened cream cheese, sweet chili sauce, Worcestershire, garlic powder, salt and oregano. Blend until smooth.
- Break down the imitation crab into small strands. Add to the cream cheese mixture with half of the grated mozzarella, fold them in.
- Drain the pasta and return to the pot. Add the alfredo sauce and the other half of the grated mozzarella to the pasta, stir to combine.
5. Coat a 9"x13" baking dish with non-stick spray. Transfer the alfredo pasta to the baking and lightly pat it down.
6. Use two spoons to place dollops of the Crab Rangoon mixture over the surface of the pasta.
Sprinkle the panko crumbs over the crab mixture and place the Crab Rangoon Casserole in the preheated oven. Bake for 25 minutes. Remove from the oven and garnish the baked casserole with chopped green onion. Serve and enjoy!
Substitutions
- Pasta - Use any type of medium to short pasta for the base, like rotini, fusilli, penne, or even elbow macaroni, or mini shells.
- Alfredo Sauce - Use premade Alfredo of make a batch of my Cottage Cheese Alfredo sauce to add more protein to the dish.
- Grated Cheese - Replace the mozzarella with any grated block cheese.
Storage
Store any leftover Crab Rangoon Casserole in an airtight container and place in the container for 2-3 days. Store in the freezer for up to a month
Recipe
Crab Rangoon Casserole
Ingredients
- 230 grams Raw Fusilli
- 1 cup Alfredo Sauce
- ½ cup Mozzarella Cheese grated
- 3 tablespoon Panko Crumbs
- 1 large Green Onion finely chopped
Crab Rangoon Mixture
- 8 ounces Cream Cheese softened
- 1½ tablespoon Worcestershire Sauce
- ¼ cup Sweet Chili Sauce
- 1 teaspoon Garlic Powder
- 1 teaspoon Salt
- 8 ounces Imitation Crab
- ½ cup Mozzarella Cheese grated
Instructions
- Start by preheating the oven to 375F.
- Mix together the softened cream cheese, sweet chili sauce, Worcestershire, garlic powder, salt and oregano. Blend until smooth.
- Break down the imitation crab into small strands. Add to the cream cheese mixture with half of the grated mozzarella, fold them in.
- Drain the pasta and return to the pot. Add the alfredo sauce and the other half of the grated mozzarella to the pasta, stir to combine.
- Coat a 9"x13" baking dish with non-stick spray. Transfer the alfredo pasta to the baking and lightly pat it down.
- Use two spoons to place dollops of the Crab Rangoon mixture over the surface of the pasta. Sprinkle the panko crumbs on top of it.
- Bake the casserole for 25 minutes. Remove from the oven and garnish the baked casserole with chopped green onion. Serve and enjoy!
