This baked crab meat and pasta casserole is made using imitation crab meat. You can use egg noodles or elbows in regards to the pasta. If your family enjoys cheesy casseroles, feel free to toss your favorite shredded cheese on top of the casserole during the last 5-8 minutes of the baking process.
Variation: At times I’ve used Campbell’s Condensed Cream of Celery Soup in place of the Mushroom Soup and it turned out equally as delicious.
Baked Immitation Crab Meat and Pasta Casserole Recipe
1 can Campbell’s Condensed Cream of Mushroom Soup
1/2 cup Milk
1/4 cup Sour Cream
1 cup Frozen or Fresh Peas
1 Pouch (8 oz.) Immitation Crab Meat, drained and flaked
2 cups Elbows, cooked and drained
1 tbsp. finely chopped onions
1 tsp. dried parsley flakes
1/2 tsp. salt
1/4 tsp. ground black pepper
3 tbsp. Dry Bread Crumbs
1 tbsp. Butter, melted
Preheat oven to 400 degrees F. (I used a 3-quart casserole baking dish).
Stir cream of mushroom soup, milk, sour cream, peas, immitation crab meat, pasta noodles, finely chopped onions, parsley flakes, salt and ground black pepper in a 3 quart baking dish. Stir bread crumbs and the melted butter in a small bowl, set aside.
Bake for 20 minutes in a 350 degrees F. preheated oven or until the casserole is hot and bubbling. Stir the casserole mixture. Sprinkle the buttered bread crumbs on top. Place back into the oven and bake for 5-8 minutes or until bread crumbs are golden brown. Remove and serve immediately.
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