CREAMY CRAB AND ASPARAGUS BAKE

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Creamy Crab and Asparagus Bake image

Time and budget friendly! This is a simple-to-prepare dish with plenty of spices and tasty ingredients to make a creamy, cheesy crab and asparagus noodle casserole. It's great for busy nights when your time is limited but you have a hungry family waiting for dinner. Adjust the horseradish and red pepper flakes to whatever level of spicy pleasure you can tolerate. I hope you enjoy it.

Provided by Northwestgal

Categories     < 60 Mins

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 14

12 ounces wide egg noodles, cooked according to package directions and drain well
1/2 onion, chopped
2 -3 garlic cloves, minced
2 celery ribs, chopped
1 tablespoon vegetable oil
18 ounces imitation crabmeat, broken into bite-size pieces
1 (14 1/2 ounce) can asparagus spears, cut, drained
1/4 cup parmesan cheese, grated, divided
1 tablespoon dried parsley
1 -2 teaspoon red pepper flakes
3/4 cup cream (10% cream or Half and Half)
1 -2 tablespoon horseradish cream (your choice, mild or hot)
2 teaspoons salt
1 teaspoon ground pepper

Steps:

  • Preheat oven to 350°.
  • In large dutch oven or saucepot, cook egg noodles according to package directions; drain well. Return drained noodles to saucepot; set aside.
  • In medium skillet, sauté onion, garlic and celery in vegetable oil for 3-4 minutes or until onions are soft; set aside to cool slightly.
  • Add the cooked onion mixture, crabmeat, drained asparagus, half of the parmesan cheese, parsley, and red pepper flakes to the noodle. Mix well; set aside.
  • Whisk together the cream, horseradish cream, salt and pepper. Pour over the crabmeat mixture, and blend well with wooden spoon or large ladle.
  • Pour crab and noodle mixture into a 9x13 baking dish, and sprinkle a light layer of the remaining parmesan cheese on top.
  • Bake at 350° for 30 minutes. Serve hot.

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