Rach Turns Crab Rangoon into a Creamy, Cheesy Casserole

Step 1

Preheat oven to 400°F, with rack at center

Step 2

Heat water to boil for egg noodles

Step 3

Heat large nonstick skillet over medium heat with oil, add shallots and soften 2 minutes

Step 4

Add garlic, ginger, bay, salt and pepper, stir a minute more, then add Shaoxing or dry sherry and chicken broth or stock

Step 5

Season the crab with Old Bay and hot sauce and soy sauce

Step 6

Melt cream cheese into the shallots, garlic and ginger, add sour cream and scallions and reduce heat to low

Step 7

Salt water, drop the egg noodles and cook 5 minutes

Step 8

Listicle: Rachael Ray 9" x 13" Ceramic Baker Add crab to sauce and warm through

Step 9

Toss with egg noodles and spread into casserole dish

Step 10

Top with cheddar and bake 5 minutes until bubbly and browned

Step 11

Arrange the egg roll wrappers or wonton wrappers on parchment and spray with oil

Step 12

When you remove casserole, add the wontons and brown 3 to 4 minutes

Step 13

Top casserole with chives and wontons and serve