Crab and Corn Casserole
I love 5-ingredient crockpot recipes but sometimes I don’t even have time in the morning to set the crockpot! Luckily I have a few 5-ingredient recipes like this Crab and Corn Casserole that can be ready in 10 minutes or less – without a crockpot!
Crab & Corn are a classic combination – just think of crab cakes – and they are that perfect mix of sweet and meaty to really round out a simple meal. If you love easy casserole recipes, make this!
You can add rice or pasta to this dish; I went with pasta because it cooks a bit faster, but you could always use an instant rice to speed things up.
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The Parmesan cheese removes any need to add salt to the final dish, but if you use a different cheese (like cream cheese or Mozzarella) be sure to add a touch of salt to help bring out the flavours of this casserole.
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Easy recipes like this have so much flavor!
Do you have a favourite 5-ingredient recipe on busy weeknights?
Check out some of my other quick weeknight supper ideas:
5-Ingredient Casserole
Ingredients
- 1 Cup(s) frozen or canned corn kernals
- 1-10 oz can crab meat
- 2 Cup(s) uncooked pasta
- ½ Cup(s) cream
- ½ Cup(s) Parmesan cheese
- 1 Tablespoon butter or olive oil optional
Instructions
- Add the olive oil or butter to a frying pan over medium heat.
At the same time, place the pasta in about 5-6 cups of water and place over high heat. Cook until el dente (cooked but still a bit chewy) and drain the water out. - Once the butter has melted in the frying pan, add the corn and crab meat. Cook until the crab meat is slightly browned and the corn is fully cooked, about 6 minutes.
- Add the crab and corn to the cooked pasta, and add in the cream and cheese. Set over low heat and allow the cream and cheese to blend into a creamy sauce, stirring occasionally.
- Season if desired, and serve.
