Louisiana Crawfish Pasta Casserole |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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A favorite casserole that is popular in Louisiana. I saw it many times when I was living Louisiana and got this recipe from a friend there. It's easy to make, too! Ingredients:
1 yellow onion, chopped |
green onion, chopped |
1 garlic clove, chopped |
3 stalks celery, chopped |
3 -4 green bell peppers, chopped |
1 lb pasta, cooked & drained (wide egg noodles, bowties, or other pasta) |
crawfish tail meat (with fat, can buy this frozen) |
1 (10 1/2 ounce) can campbell's cream of shrimp soup or 1 (10 1/2 ounce) can cream of mushroom soup |
1 lb velveeta cheese (plain or with jalepeƒ o) |
1 (10 1/2 ounce) can diced tomatoes (or larger can, to taste) |
1 cup milk |
1/2 cup butter |
salt |
black pepper |
crushed red pepper flakes |
Directions:
1. Melt butter in pan, cook vegetables until tender. Add milk, can of tomatos, can of soup, and crawfish, and bring to a boil. Simmer about 15 minutes.
2. Remove from heat and melt velveeta cheese into mixture. (works better if cheese is in chunks).
3. Mix in cooked pasta, and place all in baking dish. You can put cheddar cheese and/or breadcrumbs on top, or leave it plain.
4. Bake in oven at 350° for 25 minutes or until done.
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