CREAMY CRAB AND ASPARAGUS BAKE

Creamy Crab and Asparagus Bake image

Provided by Northwestgal

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.