Crab Noodle Casserole Recipe - Allrecipes.com
Crab Noodle Casserole Recipe
  • READY IN hrs

Crab Noodle Casserole

Recipe by  

"One of my husband's favorites! It's full of creamy, cheesy, crabby goodness that warms you up on a cool rainy night. It's very vegetable savvy, you can add as many or few as you want!"

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Ingredients Edit and Save

Original recipe makes 1 9x13-inch baking dish Change Servings
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  • PREP

    20 mins
  • COOK

    45 mins
  • READY IN

    1 hr 15 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Place the can of drained peas into the freezer.
  2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
  3. In a large saucepan over medium heat, melt the butter and cook the celery and onion until the onion has started to turn translucent, about 3 minutes. Stir in the zucchini and cook until bright green but tender, another 5 to 8 minutes. Mix in the potato and celery soups and milk, then fold in half the Cheddar cheese; allow the mixture to stand for 5 minutes. Gently stir in the cooked noodles, then the imitation crab, and finally the peas from the freezer. Freezing the peas helps keep them intact. Season to taste with salt and pepper, and spread the mixture into the prepared baking dish. Top the casserole with the remaining 2 cups of Cheddar cheese.
  4. Bake in the preheated oven for 30 minutes; remove the casserole and cover with foil; allow to stand for 10 to 15 minutes to set up.
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Footnotes

  • Cook's Note
  • These ingredients are my favorite because they are so inexpensive for us, and are easy to find. The imitation crab we use is frozen flaked from Stater Bros. Market for $1.59 a bag. Any meat can be substituted for personal preference or cost reduction.
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Reviews More Reviews

Most Helpful Positive Review
Apr 18, 2011

Good recipe-I used real crabmeat, which was pricey, but I'm not a fan of the imitation stuff. I also used frozen peas, which worked fine. Makes quite a bit, so this is good for a crowd.

 
Most Helpful Critical Review
Apr 13, 2011

We weren't fans of this one...Sorry.

 
Sep 29, 2010

All I can say is OMG.....this is awesome. Even my 8 yr old liked it. The only thing I did diff was sub green beans for the peas. It's definitely a KEEPER!!!!

 
Feb 02, 2011

Amazing! It's a favorite all around, I make it for my family and friends. Super easy. I add mushrooms rather than the zucchini.

 
Sep 29, 2010

I had a really busy day so I needed something quick and easy. This was the perfect recipe! I used half a bag of frozen corn/peas/green beans instead of just peas. Next time I will use less noodles and more veggies. It was delicious though!

 
Sep 29, 2010

This was sooooo good. I left out the milk by mistake, but it turned out perfect! I think it would have been too runny if I would have used it. I used 95% fat free cream of celery soup and 1/2 pkg of frozen peas. This may be the best thing I have ever cooked!

 
Jan 05, 2011

*****If I could make a change to this recipe, I would add that since I posted this, I have been making it with only two, MAYBE three cups of cheese :o) Also, feel free to add in different types of veggies! And let everyone know whats workin' best for you all!*****

 
Sep 30, 2010

5 stars

 

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Nutrition

  • Calories
  • 524 kcal
  • 26%
  • Carbohydrates
  • 46.7 g
  • 15%
  • Cholesterol
  • 108 mg
  • 36%
  • Fat
  • 25.3 g
  • 39%
  • Fiber
  • 4.6 g
  • 18%
  • Protein
  • 27.7 g
  • 55%
  • Sodium
  • 1575 mg
  • 63%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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