Crabmeat Casserole
📜 Collection: Dwayne Collection | ✍️ Attribution: Mary Emma Knapp | 📂 Category: Entrees A classic, comforting seafood bake featuring tender crabmeat and fine-cut noodles folded into a creamy shrimp soup base. Topped with melted cheddar cheese, this dish is a simple yet satisfying family favorite.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 35 mins | None | 4 servings |
🔪 Key Equipment
- Casserole dish
- Mixing bowl
- Can opener
- Measuring cups
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 (6 oz) pkg | Crabmeat | frozen, thawed, drained, and broken into pieces |
| 1 can | Shrimp Soup | condensed |
| 2/3 cup | Milk | None |
| 1/3 cup | Mayonnaise | None |
| 2 cups | Noodles | fine cut, uncooked |
| 1/2 cup | Cheddar Cheese | grated |
Instructions
Preparation & Assembly
- Drain the 1 (6 oz) pkg frozen crabmeat and break it gently into bite-sized pieces.
- In a medium mixing bowl, thoroughly blend together 1 can shrimp soup, 2/3 cup milk, and 1/3 cup mayonnaise until smooth.
- Stir the 2 cups uncooked fine cut noodles and the prepared crabmeat into the soup mixture.
- Turn the mixture into a buttered casserole dish and top evenly with 1/2 cup grated cheddar cheese.
Baking
- Bake at 350°F for 35 minutes until the casserole is bubbling hot throughout and the cheese on top is melted and golden brown.
💡 Make-Ahead & Storage: This casserole can be assembled, covered, and refrigerated up to 24 hours before baking. Add 5 to 10 minutes to the baking time if baking directly from the refrigerator.
Original Recipe Scan
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