All the creamy, cheesy goodness of your favorite takeout appetizer—reimagined as a comforting baked casserole. Tender egg noodles are tossed with surimi crab and a rich cream cheese sauce, topped with mozzarella and crispy wonton chips for the perfect crunchy finish. A sprinkle of green onions and a drizzle of sweet chili sauce bring it all home.

Ingredients

• 1 pound wide egg noodles
• 2 Tablespoons butter
• 2 cups heavy cream
• 2 (8-ounce) packages cream cheese, softened
• 1 pound surimi (imitation crab) legs, cut into 1-inch pieces
• 8 ounces shredded mozzarella cheese
• 8 ounces wonton chips (store-bought or homemade)
• 1 bunch green onions, sliced
• 1 Tablespoon Old Bay Seasoning
• Sweet chili sauce, for garnish (optional)

Preparation

1. Preheat and Prep: Preheat oven to 400°F (200°C). Grease a 9×13-inch casserole dish.
2. Boil the Noodles: Bring a large pot of salted water to a boil. Add egg noodles and cook until just tender (8 to 10 minutes). Drain and set aside.
3. Make the Sauce: In a medium saucepan over medium heat, melt butter, then whisk in heavy cream and softened cream cheese. Stir constantly until smooth and fully combined—about 5 minutes. Remove from heat.
4. Assemble the Casserole: Add drained noodles to the greased casserole dish. Layer with the chopped surimi and half of the shredded mozzarella. Pour the cream cheese sauce over everything and stir gently to combine. Smooth the top and sprinkle with the remaining mozzarella and Old Bay Seasoning.
5. Bake It: Place casserole in the preheated oven and bake for 25 to 30 minutes, or until golden brown and bubbly.
6. Finish and Serve: Top with wonton chips for crunch, sliced green onions for brightness, and a generous drizzle of sweet chili sauce if desired. Serve hot and get ready for second helpings.

Serving Suggestions

Serve with a crisp side salad tossed in a sesame-ginger vinaigrette or lightly sautéed snap peas for a fresh contrast. For a crowd, pair with a tray of vegetable spring rolls or edamame.

Drink Pairings

Try it with a chilled glass of off-dry Riesling or a citrusy Sauvignon Blanc. Prefer cocktails? A ginger-lime Moscow Mule or a Thai basil mojito complements the flavors beautifully. For non-alcoholic options, sparkling water with a splash of lime or iced jasmine tea works wonderfully.

Cook’s Note: Elevated Version

To take this casserole from comfort food to wow-worthy, try these upgrades: Use real lump crab meat instead of surimi for sweetness and texture. Sauté shallots and garlic in butter, then deglaze with a splash of dry white wine before stirring into the sauce. Swap mozzarella for a blend of gruyère and sharp white cheddar, and fold in chopped water chestnuts for extra crunch. Top with fresh baked wonton strips, scallions, toasted sesame seeds, and a drizzle of sweet chili sauce for a gourmet finish.