Crab Noodle Casserole


One of my husband's favorites! It's full of creamy, cheesy, crabby goodness that warms you up on a cool rainy night. It's very vegetable savvy, you can add as many or few as you want!

Prep Time:
20 mins
Cook Time:
45 mins
Additional Time:
10 mins
Total Time:
1 hrs 15 mins
1 9x13-inch baking dish


  • 1 (15 ounce) can peas, drained

  • 1 (8 ounce) package extra wide egg noodles

  • 1 tablespoon butter

  • ½ bunch celery, chopped

  • ½ sweet onion (such as Vidalia®), chopped

  • 2 zucchini, quartered and sliced

  • 1 (10.75 ounce) can condensed cream of potato soup

  • 1 (10.75 ounce) can condensed cream of celery soup

  • 1 ¾ cups milk

  • 4 cups shredded Cheddar cheese, divided

  • 1 pound imitation crabmeat, flaked

  • salt and ground black pepper to taste


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Place the can of drained peas into the freezer.

  2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.

  3. In a large saucepan over medium heat, melt the butter and cook the celery and onion until the onion has started to turn translucent, about 3 minutes. Stir in the zucchini and cook until bright green but tender, another 5 to 8 minutes. Mix in the potato and celery soups and milk, then fold in half the Cheddar cheese; allow the mixture to stand for 5 minutes. Gently stir in the cooked noodles, then the imitation crab, and finally the peas from the freezer. Freezing the peas helps keep them intact. Season to taste with salt and pepper, and spread the mixture into the prepared baking dish. Top the casserole with the remaining 2 cups of Cheddar cheese.

  4. Bake in the preheated oven for 30 minutes; remove the casserole and cover with foil; allow to stand for 10 to 15 minutes to set up.

Cook's Note

These ingredients are my favorite because they are so inexpensive for us, and are easy to find. The imitation crab we use is frozen flaked from Stater Bros. Market for $1.59 a bag. Any meat can be substituted for personal preference or cost reduction.

Nutrition Facts (per serving)

524 Calories
25g Fat
47g Carbs
28g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 524
% Daily Value *
Total Fat 25g 32%
Saturated Fat 15g 74%
Cholesterol 108mg 36%
Sodium 1527mg 66%
Total Carbohydrate 47g 17%
Dietary Fiber 5g 16%
Total Sugars 11g
Protein 28g
Vitamin C 11mg 54%
Calcium 528mg 41%
Iron 3mg 14%
Potassium 540mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.