This crab rangoon casserole, a noodle casserole with surimi in a creamy, cheesy sauce, and topped with crisp wonton chips, is as rich and delicious as your favorite crab Rangoon appetizer.
Crab Rangoon Casserole
This crab rangoon casserole, a noodle casserole with surimi in a creamy, cheesy sauce, and topped with crisp wonton chips, is as rich and delicious as your favorite crab Rangoon appetizer.
Ingredients
- 1 pound wide egg noodles
- 2 tablespoons butter
- 2 cups heavy cream
- 2 8 ounce packages cream cheese, softened
- 1 pound surimi crab legs cut into 1-inch pieces
- 8 ounces mozzarella cheese shredded
- 8 ounces wonton chips
- 1 bunch green onions sliced
- sweet chili sauce for garnish (optional)
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 9×13-inch casserole dish.
- Bring a large pot of salted water to a boil over high heat, add egg noodles, and cook until tender with a bite, 8 to 10 minutes. Drain; set aside.
- Add butter, heavy cream, and cream cheese to a saucepan, place over medium heat, and cook, stirring, until sauce is smooth, about 5 minutes. Remove from heat and set aside.
- Add noodles to the prepared casserole dish; top with crab and half of mozzarella. Pour sauce on top and stir to combine. Smooth out the mixture and top with remaining cheese.
- Bake in the preheated oven until casserole is golden brown and bubbly, 25 to 30 minutes. Garnish with wonton chips, green onions and sweet chili sauce if desired. Serve immediately.
