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Cheesy Crab Rangoon Casserole

Crab rangoon casserole combines wide egg noodles, imitation crab, cream cheese, and two cheeses in a 9x13-inch baking dish. It bakes under a golden panko topping until bubbling, with a creamy center and crisp top.
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Prep Time 20 minutes
Cook Time 38 minutes
Resting time 10 minutes
Total Time 1 hour 8 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

For the casserole
  • Cooking spray
  • 12 oz egg noodles wide
  • 1 tbsp kosher salt
  • 8 oz cream cheese softened
  • 1 cup sour cream
  • 0.33 cup mayonnaise
  • 1 tbsp soy sauce
  • 0.5 tsp garlic powder
  • 0.25 tsp black pepper
  • 1 lb imitation crab meat chopped
  • 1 cup mozzarella cheese shredded
  • 1 cup cheddar cheese shredded
  • 4 green onions thinly sliced
For the topping
  • 1 cup panko breadcrumbs
  • 2 tbsp butter melted

Equipment

  • 1 9x13-inch baking dish

Method
 

Prepare and assemble the casserole
  1. Heat the oven to 375°F.
  2. Coat a 9x13-inch baking dish with cooking spray.
  3. Bring a large pot of water to a boil.
  4. Add the kosher salt and egg noodles, and cook according to package directions until just tender, usually 6 to 8 minutes.
  5. Drain the noodles.
  6. In a large bowl, mix the cream cheese, sour cream, mayonnaise, soy sauce, garlic powder, and black pepper until smooth.
  7. Stir in the imitation crab, mozzarella, cheddar, green onions, and drained noodles until evenly coated.
  8. Spread the mixture in the prepared baking dish.
Make the topping
  1. Stir the panko and melted butter together.
  2. Sprinkle the topping evenly over the casserole.
Bake and rest
  1. Bake uncovered for 25 to 30 minutes, until the edges are bubbling, the topping is golden, and the center reaches 165°F.
  2. Let the casserole rest for 10 minutes before serving.

Notes

For the smoothest sauce, let the cream cheese soften fully before mixing. Refrigerate leftovers for up to 3–4 days; freezing is not recommended because the creamy sauce can separate. For a gluten-free variation, use gluten-free noodles and panko and replace the soy sauce with tamari.