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Crab Rangoon Casserole

Payne Caitlyn
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.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Dishes
Servings 12
Calories 570 kcal

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 9x13-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.