Crab Rangoon Casserole
Serve a classic Crab Rangoon mixture on top of Alfredo pasta for a great dinner idea.
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!
Video
Nutrition
Calories: 368kcalCarbohydrates: 37gProtein: 12gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 61mgSodium: 997mgPotassium: 164mgFiber: 2gSugar: 8gVitamin A: 500IUVitamin C: 1mgCalcium: 144mgIron: 1mg
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