Creamy Crab And Asparagus Bake

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 preheat oven to 350°.
• 2 in large dutch oven or saucepot, cook egg noodles according to package directions; drain well. return drained noodles to saucepot; set aside.
• 3 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.
• 4 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.
• 5 whisk together the cream, horseradish cream, salt and pepper. pour over the crabmeat mixture, and blend well with wooden spoon or large ladle.
• 6 pour crab and noodle mixture into a 9x13 baking dish, and sprinkle a light layer of the remaining parmesan cheese on top.
• 7 bake at 350° for 30 minutes. serve hot.