Crab Cake Casserole Recipe

Name: Crab Cake Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 oz. medium noodles (2 1/2 c.); 2 Tbsp. chopped onions; 1/2 c. chopped celery; 1/4 c. butter; 1/4 c. flour; 1/2 Tbsp. mustard; 1 tsp. salt; 2 c. milk; 1 Tbsp. lemon juice; 1 can crab meat; 2 c. creamed cottage cheese; 1/2 c. buttered bread crumbs

Servings: persons

5 oz. medium noodles (2 1/2 c.)
2 Tbsp. chopped onions
1/2 c. chopped celery
1/4 c. butter
1/4 c. flour
1/2 Tbsp. mustard
1 tsp. salt
2 c. milk
1 Tbsp. lemon juice
1 can crab meat
2 c. creamed cottage cheese
1/2 c. buttered bread crumbs

1
Cook noodles until tender.
2
Rinse and drain.
3
Cook onions and celery in butter until tender.
4
Stir in flour, mustard and salt and cook until bubbly.
5
Slowly add milk, stirring constantly until thickened.
6
Stir in lemon juice.
7
Clean crab meat.
8
Then mix with sauce and cottage cheese.
9
Fold in noodles.
10
Pour in 2-quart casserole.
11
Sprinkle with crumbs.
12
Bake at 350u00b0
13
for 40 minutes.

1074

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 5 oz. medium noodles (2 1/2 c.), 2 Tbsp. chopped onions, 1/2 c. chopped celery, 1/4 c. butter, and more.

Yes, Crab Cake Casserole falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crab Cake Casserole

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