Preheat oven to 350 degrees. Grease 1 (12-inch) cast-iron skillet or 1 (3-quart) baking dish; set aside. Cook pasta in a pot according to package directions; drain and set aside.
Everything you love about crab rangoons in a comforting casserole.
Servings and Ingredients
|1||(16-oz.) box Hy-Vee large shell macaroni|
|2 tbsp.||Hy-Vee salted butter|
|1 bunch(es)||green onions, sliced, divided|
|1 c.||Hy-Vee Short Cuts chopped red bell peppers|
|1 tbsp.||refrigerated minced garlic|
|1 ½ c.||Hy-Vee shredded Colby Jack cheese|
|1||(8-oz.) pkg. Hy-Vee cream cheese, softened|
|1 c.||Hy-Vee whole milk ricotta cheese|
|¼ c.||Hy-Vee sour cream|
|1 tbsp.||Hy-Vee soy sauce|
|2 tbsp.||fresh cilantro, chopped|
|1 lbs.||shelled lump crabmeat|
|3 tbsp.||Hy-Vee Thai sweet chili sauce|
|1 c.||wonton chips, broken|
Things To Grab
- Hy-Vee nonstick cooking spray
- 1 (12-inch) cast-iron skillet or 1 (3-quart) baking dish
- Large stockpot
Melt butter in same pot over medium heat. Reserve 2 tablespoons green onions. Add remaining green onions, peppers, and garlic to pot. Cook and stir for 2 minutes. Remove from heat.
Stir in Colby Jack, cream, and ricotta cheeses, sour cream, soy sauce, and cilantro; combine well. Stir in crabmeat and pasta.
Transfer mixture to prepared skillet or baking dish. Bake, covered, for 15 to 20 minutes or until heated through. Top with chili sauce, wonton chips, and reserved green onions.
Amounts Per Serving
- Total Fat: 26g
- Cholesterol: 115mg
- Sodium: 740mg
- Total Carbohydrates: 56g
- Protein: 30g