LOUISIANA CRAWFISH PASTA CASSEROLE

Louisiana Crawfish Pasta Casserole image

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!

Provided by pavut

Categories One Dish Meal

Time 40m

Yield 8 serving(s)

Number Of Ingredients 15

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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 jalepeÃƒ 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

Steps:

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.
Remove from heat and melt velveeta cheese into mixture. (works better if cheese is in chunks).
Mix in cooked pasta, and place all in baking dish. You can put cheddar cheese and/or breadcrumbs on top, or leave it plain.
Bake in oven at 350° for 25 minutes or until done.

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