Crab Pasta Casserole

This crab pasta casserole, shared by Taste of Home reader Georgia Mountain of Tampa, Florida, is rich and velvety, thanks to sour cream tossed with twisty pasta, sweet crabmeat and sauteed vegetables folded into every bite. It’s reminiscent of a creamy crab rangoon filling, just in the form of an ooey-gooey cheese-topped pasta casserole.

Even better? You can bake this recipe in one big casserole to feed a crowd or divide it into two smaller dishes so you have one to enjoy tonight and one to freeze for later. Or, share the second with a friend or family member who could use a warm, homemade meal.

Ingredients for Crab Pasta Casserole

• Pasta: The creamy sauce and vegetables cling to spiral pasta, like fusilli or rotini, in every twist. Other short pasta shapes like penne or ziti also work well here.
• Vegetables: Chopped onion, mushrooms, green bell pepper and garlic bring savory flavor and aroma to the dish. Feel free to clean out the fridge and toss in other veggies, like celery, chopped broccoli florets or green peas.
• Butter: As the base of the creamy sauce, melted butter helps saute the vegetables and adds richness to the dish. You can use salted or unsalted butter here, or swap in olive oil for a lighter flavor.
• Crabmeat: The star of the dish! This recipe calls for imitation crabmeat to keep it quick and budget-friendly, but real crab shines if you’re in the mood to splurge.
• Sour cream: Tangy sour cream creates a smooth, creamy sauce that coats the noodles, veggies and crab. For a lighter, protein-packed alternative, swap in Greek yogurt.
• Basil: Dried basil adds a hint of herbal flavor. Opt for fresh basil for a brighter finish, or substitute basil with another herb, like parsley or oregano.
• Shredded cheese: Cheddar sprinkled on top of the casserole melts into a golden, gooey finish. Feel free to mix in mozzarella, provolone or Parmesan for extra melty goodness.

Directions

Step 1: Cook the pasta

Preheat your oven to 350°F. Cook the pasta in boiling salted water according to package directions.

Editor’s Tip: Slightly undercook the pasta to keep it from becoming mushy as the casserole bakes.

Step 2: Saute the vegetables

Meanwhile, melt the butter in a large skillet over medium heat. Add the onions, mushrooms and green pepper, then cook, stirring frequently, until the vegetables are crisp-tender. Stir in the garlic and cook for one minute longer, just until fragrant. Remove the skillet from the heat.

Step 3: Combine and assemble the casseroles

Drain the pasta, then add it to the skillet with the vegetables.

Stir in the crab, sour cream, salt and basil until everything is evenly combined.

Editor’s Tip: If you opt for canned crab over imitation crabmeat, be sure to drain it well and gently pick through it to remove any shell fragments.

Divide the mixture between two greased 8-inch square baking dishes. Sprinkle each casserole evenly with the shredded cheese.

Step 4: Bake one, freeze one

Cover both casseroles tightly with foil. If desired, freeze one unbaked casserole for up to three months (see below for thawing and baking instructions).

Bake the other casserole in the preheated oven for 20 minutes, then uncover and bake five minutes longer until the cheese is melted.

Editor’s Tip: For a golden, bubbly top, switch your oven to broil for the final minute or two.

Recipe Variations

• Replace the crab: Use diced cooked chicken for a seafood-free casserole, or use canned tuna or salmon instead of crab for a twist.
• Lighten it up: Use light sour cream or Greek yogurt in place of full-fat sour cream for a lighter, yet still creamy, casserole.
• Go gluten-free: Cook a box of your favorite gluten-free pasta, such as lentil pasta, or substitute cooked rice or quinoa for the pasta.
• Boost the veggies: Try adding chopped spinach, celery, zucchini, broccoli florets, shredded carrots or green peas for extra color and texture.
• Add a crunchy topping: Just before baking, sprinkle the casserole with bread crumbs or crushed crackers for a golden, crispy crust.
• Make one big casserole: Instead of making two 8-inch casseroles, bake the full batch in a 9×13-inch baking dish. You may need to add a few minutes to the cooking time to ensure the center of the larger casserole heats through.

How to Store Crab Pasta Casserole

Let leftover crab casserole with pasta cool, then cover it tightly with foil or transfer it to an airtight container. Store it in the refrigerator for up to four days.

Can you freeze crab casserole with pasta?

Yes! This recipe makes enough for two 8-inch casseroles, so you can serve one for dinner and freeze one for later. Cover the unbaked casserole tightly with foil and freeze for up to three months.

To use, thaw the casserole in the refrigerator overnight. When you’re ready to bake, preheat the oven to 350° and set the dish on the counter for 30 minutes to take the chill off. Bake, covered, for 55 to 60 minutes until heated through. Remove the foil during the last 5 to 10 minutes if you’d like the cheesy top lightly browned.

How do you reheat crab pasta casserole?

Reheat crab pasta casserole in a covered baking dish in a 350° oven or microwave individual portions until heated through. If the casserole seems a little thick after chilling, stir in a splash of water or milk before reheating to restore the dish’s creamy texture.

Crab Pasta Casserole Tips

Can I use real crab instead of imitation crabmeat?

You can absolutely use real crab instead of imitation crabmeat. Lump or claw crabmeat both work well in this dish and will give the casserole a sweeter, more delicate flavor. Be sure to pick through the crabmeat to remove any bits of shell, then gently fold it into the pasta mixture to keep those tender pieces intact.

Can I make this as one large casserole instead of two?

Yes! Assemble the entire recipe in a 9×13-inch baking dish rather than splitting it between two 8-inch pans. You may need to add 5 to 10 extra minutes to the baking time to ensure the center heats through.

What can you serve with crab pasta casserole?

Because this crab pasta casserole is rich and creamy, it pairs beautifully with light, fresh sides. A simple green salad with a tangy vinaigrette, roasted asparagus, broccoli or steamed green beans helps balance all that creamy goodness. A basket of garlic bread or crusty bread is also a good idea, and a quick squeeze of lemon over the top just before serving makes everything pop.