Creamy Crab and Asparagus Bake
- Reviews 2
Ready In: 50 mins
Serves: 6-8
Ingredients
- 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 1/2ounce) 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
Directions
- 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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