Cheesy Crab Rangoon Casserole
From TheBellyRules 6 years ago
- 45M to make
- Serves 12
This is so good and so easy for a weeknight supper. You can use real crab meat or that (ugh!) imitation stuff.
Ingredients
- 8 ounces package cream cheese softened shopping list
- 14 ounces lump crab meat, broken up shopping list
- 1/4 cup chopped green onion shopping list
- 1 tsp worsheshire sauce shopping list
- 1 clove garlic minced shopping list
- 1/2 teaspoon salt shopping list
- No Yolk noodles cooked according package directions shopping list
- FOR THE SAUCE: shopping list
- 2 tablespoons butter shopping list
- 2 tablespoons flour shopping list
- 2 cup milk shopping list
- salt and pepper to taste shopping list
- FOR THE TOPPING: shopping list
- 1/4 cup Parmesan cheese shredded shopping list
- 1/4 cup panko breadcrumbs shopping list
- 1 tablespoon butter softened shopping list
How to make it
- Cook noodles according to package directions.
- Mix all filling ingredients together until incorporated.
- To make the sauce, melt butter in a medium saucepan over low heat.
- Add flour and cook for a minute or two. Slowly stirring constantly add milk. Keep stirring until sauce thickens.
- Place noodles in a 9×13 baking pan.
- Spread cream cheese mixture over noodles. Then pour sauce on top.
- Add an additional layer of noodles, then the cream cheese mixture and pour the sauce over that layer.
- Cover with foil and bake in a 350* oven for 30 minutes.
- While casserole is baking, combine parmesan cheese, panko crumbs, and butter in a small bowl.
- Remove foil and sprinkle with topping.
- Set the oven to broil.
- Place casserole under broiler for 2-3 minutes or until golden brown.
People Who Like This Dish 2
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