| Level: | Easy |
| Total: | 40 min |
| Prep: | 20 min |
| Cook: | 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- Kosher salt
- 1 pound bag dried egg noodles
- 2 tablespoons unsalted butter
- 2 shallots, minced
- 3 cloves garlic, minced
- 2 tablespoons dried oregano
- 1 cup dry white wine
- 1 cup seafood stock
- 8-ounces brie, rind removed
- 16-ounces lump crabmeat
- 1 (1-ounce) package dried shiitake mushrooms
- 1/2 cup panko bread crumbs
- 2 tablespoons unsalted butter
Instructions
- Bring a large pot of salted water to a boil. Add the egg noodles to the pot and cook until just tender, but not too soft. Drain and set aside.
- In a large, deep skillet with high sides, melt the butter over medium heat. Add the shallots to the butter and saute them until translucent, about 4 to 5 minutes. Add the garlic and oregano and cook for 2 minutes.
- Pour in the white wine, stir, and let the mixture come to a simmer. Cook until the wine is reduced by half. Add the seafood stock.
- Cut the brie into bite-size chunks and add it to the pan. Stir until the brie is melted. Remove the skillet from the heat.
- Stir in the egg noodles then gently stir in the crab. Set aside. Cover and keep warm.
- Preheat the oven to 350 degrees F.
- In a spice grinder or food processor, grind the shiitake mushrooms until coarsely ground. Place the mushrooms in a bowl and combine with the panko bread crumbs. Melt the butter and pour into the breadcrumb-mushroom mixture. Stir to coat the crumbs with butter.
- Pour the crab noodles into a 9 by 13-inch ovenproof casserole dish and sprinkle the bread crumbs over the top. Bake the casserole in the oven until the crumbs are golden brown, about 5 to 7 minutes. Serve the casserole hot.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 483 |
| Total Fat | 17 g |
| Saturated Fat | 9 g |
| Carbohydrates | 51 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 26 g |
| Cholesterol | 147 mg |
| Sodium | 563 mg |
Reviews
I tried this last night. I took away 3 stars as I felt three things didn’t work for me: hardly any moisture; could not taste the brie at all (major disappointment); and I could not identify any mushroom flavor in the topping. I did use all the liquid called for, so maybe it needs more? Maybe that was because the noodles sat for so long the partially dried out. As for the cheese, maybe we should increase it to 12-16 ounces? Finally, I used the spice grinder suggested which turned the mushrooms to dust. I think they should have been rehydrated and the minced fine by hand. Then add to the Panko and butter.
Found this while trying to recreate a crab noodle casserole mom used to make. Really light and easy. The panko and mushroom topping is great. If you like it saucy, you might want to add some milk and more cheese.
MADE THIS THE OTHER NIGHT – TASTING AS I WENT. FOUND IT TO BE A LITTLE BLAND SO I ADDED SOME MARSALA WINE. ALL IN ALL WE FELT IT WAS MORE EFFORT THAN IT WAS WORTH. TASTED SUPRISINGLY LIKE CREAM OF MUSHROOM SOUP. SORRY….
When I saw this meal being prepared on the show, me and my children’s mouths just watered. It looked so yummy so we bought the ingredients and tried it at home. It was easy, inexpensive and very wow! Beats tuna casserole any day.