Cheesy Crab Rangoon Pasta Casserole

Recipe

Main Dish
Cheesy Crab Rangoon Pasta Casserole

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User Rating

3.43 out of 5 stars
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72 ratings

Recipe Data

8
Servings
20min
Prep
45min
Total

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    Description

    Everything you love about crab rangoons in a comforting casserole. 

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 8
    QuantityIngredientAdd
    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
    • Colander

    Directions

    1. 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.

    2. 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.

    3. Stir in Colby Jack, cream, and ricotta cheeses, sour cream, soy sauce, and cilantro; combine well. Stir in crabmeat and pasta.

    4. 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.

    Nutrition facts

    Servings

    570 Calories per serving

    Amounts Per Serving

    • Total Fat: 26g
    • Cholesterol: 115mg
    • Sodium: 740mg
    • Total Carbohydrates: 56g
    • Protein: 30g

    Daily Values

    0%
    Iron 15%
    0%
    Calcium 25%
    0%
    Vitamin D 0%
    0%
    Potassium 6%

    Recipe Source:

    Seasons October 2019