Dinner

Easy Crab Rangoon Casserole Recipe

Byluca Carter March 4, 2026March 4, 2026

Introduction

Craving the flavors of Crab Rangoon in a comforting and easy-to-make casserole? This Easy Crab Rangoon Casserole combines creamy crab filling with cheesy pasta and a crispy breadcrumb topping for a delightful meal that serves twelve. Perfect for family dinners or gatherings, this recipe is both satisfying and simple to prepare.

The image shows a white round casserole dish filled with a creamy layered crab Rangoon casserole topped with a golden-brown crispy breadcrumb crust. The casserole has visible layers with creamy white sauce mixed with bits of crab and light yellow noodles underneath the browned, textured topping. Beside the casserole, there is a white bowl with a serving of the same casserole showing the layered pasta and creamy crab mixture with the golden crust on top. The background is a white marbled surface with a bunch of fresh green onions beside the bowls. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 ounces package cream cheese, softened
30 ounces package imitation crab (or real crab if preferred)

1/4 cup chopped green onion
2 teaspoons Worcestershire sauce

4 cloves garlic, minced
1 teaspoon salt

16 ounces egg noodles or penne pasta, cooked according to package directions
For the sauce:
- 4 tablespoons butter
- 3 tablespoons flour
- 3 cups milk
- Salt and pepper to taste

For the topping:
- 1/2 cup Parmesan cheese, shredded
- 1/2 cup panko breadcrumbs
- 3 tablespoons butter, softened

Instructions

Step 1: Cook the noodles according to the package directions. Drain and set aside.
Step 2: In a large bowl, mix together the cream cheese, imitation crab, chopped green onion, Worcestershire sauce, minced garlic, and salt until well combined.

Step 3: To make the sauce, melt 4 tablespoons of butter in a medium saucepan over low heat.
Step 4: Add the flour to the melted butter and cook for 1-2 minutes, stirring constantly to form a roux.
Step 5: Slowly pour in the milk while stirring continuously. Keep stirring until the sauce thickens. Season with salt and pepper to taste.

Step 6: Place half of the cooked noodles in a 9×13-inch baking pan.
Step 7: Spread half of the cream cheese mixture evenly over the noodles, then pour half of the sauce on top.
Step 8: Repeat with the remaining noodles, cream cheese mixture, and sauce layers.

Step 9: Cover the pan with foil and bake in a preheated 350°F oven for 30 minutes.
Step 10: While the casserole bakes, combine the Parmesan cheese, panko breadcrumbs, and softened butter in a small bowl to make the topping.
Step 11: Remove the foil from the casserole and evenly sprinkle the topping over the surface.

Step 12: Set the oven to broil and place the casserole under the broiler for 2-3 minutes, or until the topping is golden brown and crispy.
Step 13: Remove from the oven and let it cool slightly before serving.

Tips & Variations

For a richer flavor, try using real lump crab meat instead of imitation crab.

Substitute half-and-half for milk in the sauce for a creamier texture.
Add a pinch of cayenne pepper or hot sauce to the cream cheese mixture for a spicy kick.
Use gluten-free pasta and breadcrumbs to make this recipe gluten-free.

Freshly chopped chives or parsley on top can add a nice touch of color and freshness.

Storage

Store leftover casserole covered in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave or heat the entire casserole covered with foil in a 350°F oven until warmed through, about 15-20 minutes. Adding the breadcrumb topping again before reheating keeps it crispy.

How to Serve

The image shows a close-up of a white oval casserole dish filled with a creamy Rangoon casserole. The casserole has a golden-brown crispy layer of melted cheese on top, with small browned bits indicating toasted breadcrumbs or fried onions. Below this top layer, there are visible creamy white sauce and some light yellow noodles peeking through. In the background, there is a small bunch of green onions lying on a wooden surface that has been changed to a white marbled texture. A smaller white bowl holds a serving of the casserole with the same textures visible, placed in the lower left corner. The overall scene is bright with natural light, focusing on the rich textures of the dish. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen crab meat for this casserole?

Yes, you can use frozen crab meat. Just be sure to thaw it completely and drain any excess moisture before mixing it with the other ingredients.

Can I prepare this casserole ahead of time?

Absolutely. You can assemble the casserole a day before, keep it covered in the refrigerator, and bake it fresh when you’re ready to serve. Just add the topping and broil at the end before serving.