Crab Rangoon Casserole

A plate of creamy pasta salad with penne, imitation crab meat, and chopped green onions, served with a fork.

Crab Rangoon Casserole combines creamy cheese, savory crab, and pasta in one bubbly baked dish with a crunchy topping. It brings classic takeout flavor into a scoopable, crowd-pleasing casserole.

Course Dinner

Cuisine American, Asian

Keyword crab casserole, crab rangoon casserole

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 492kcal

Author Katie Cooksey

Ingredients

12 oz penne pasta
1 tablespoon salted butter
16 oz cream cheese at room temperature, two 8 oz packages
1 cup sour cream
1/2 cup mayonnaise I used Kewpie
2 cups mozzarella cheese shredded
1/4 cup green onion diced
12 oz imitation crab chopped
1 teaspoon Worcestershire sauce
1 tablespoon soy sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon garlic powder
1 cup wonton strips or chips crumbled
rice seasoning optional, for topping
sweet chili sauce optional, for topping

Instructions

Preheat oven to 375° F. Grease a 9x13 casserole dish and set aside.
Bring a large pot of water to a boil. Salt generously and boil the penne pasta just under al dente per packaging directions. Drain and set aside.
In a large skillet over medium heat, add butter, garlic, and green onions. Sauté for about 3 minutes.
Mix in cream cheese, sour cream, and mayonnaise, stirring until smooth, about 2 minutes.
Mix in soy sauce, Worcestershire sauce, salt, black pepper, and garlic.
Mix in shredded cheese until melted.
Fold in crab, then pasta.
Pour evenly into prepared casserole dish.
Top with crumbled wontons, then bake for 28-30 minutes, or until it begins to brown.
Cool slightly, then serve.

Notes

Storage Instructions

Store leftovers covered in the fridge for up to 4 days. Reheat in the oven at 350° F until warmed through, or microwave individual portions.

You can assemble this casserole ahead, cover tightly, and refrigerate up to 24 hours before baking. Add a few extra minutes to the bake time if it goes in cold.

Freezing works best before baking. Assemble without the chip topping, wrap tightly, and freeze up to 2 months. Thaw overnight in the fridge, add chips, then bake as directed.

Nutrition