Creamy Crab Rangoon Pasta Bake
Creamy Crab Rangoon Pasta Bake marries silky cream cheese and heavy cream with tender egg noodles and sweet surimi for a rich, velvety bite. A bubbling layer of mozzarella adds stretch and depth, while crisp wonton chips and fresh green onions bring crunch and brightness. Ideal for a cozy family dinner or a potluck where comfort classics shine.
- Prep15 hrs
- Cook16 hrs
- Serves10
- DifficultyEasy
- 1
Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch casserole dish.
- 2
Bring a large pot of salted water to a boil over high heat, add egg noodles, and cook until slightly firm, 8 to 10 minutes. Drain and set aside.
- 3
Add butter, heavy cream, and cream cheese to a saucepan, set over medium heat, and cook, stirring, until the sauce is smooth, about 5 minutes. Remove from heat and set aside.
- 4
Add noodles to the prepared casserole dish; top with crab and half of the mozzarella. Pour the sauce over and stir to combine. Smooth the mixture and top with the remaining cheese.
- 5
Bake in the preheated oven until the casserole is golden brown and bubbly, 25 to 30 minutes. Garnish with wonton chips, green onions, and sweet chili sauce if desired. Serve immediately.
- Calories 640.49 kcal High
- Protein 25.59 g Good Source
- Carbs 38.25 g Moderate
- Total Fat 40.05 g High
- Saturated Fat 23.42 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 186.73 mg High
- Sodium 957.87 mg High
- Fiber 2.09 g Low Source
- Sugar 4.31 g Moderate
- Added Sugar 0.61 g Low Source
- Calcium 309.46 mg Good Source
- Iron 2.02 mg Moderate
- Potassium 202.02 mg Low Source
- Vitamin A 205.72 mcg_rae Good Source
- Vitamin C 5.11 mg Low Source
- Vitamin D 0.05 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Shellfish 🦐
- Milk 🥛
- Wheat 🌾
- Gluten