Beazell's Cook Book

Cheesy Crawfish Casserole by Shannon Harrell

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12 ounce bag of seasoning blend (onion, celery, bellpeppers)
1 lb pasta, cooked & drained (I used fettuccine noodles)
1 lb crawfish tails 
1 10.5 ounce can cream of mushroom soup
1 lb Velveeta cheese (I only used 12 oz and it was plenty cheesy)
1 can of rotel tomatoes
1 cup milk
1/2 cup butter
Beazell's Cajun Seasoning
salt
garlic (minced or powder)
 
Melt butter in pan, cook vegetables until tender. Add milk, can of rotel, can of soup, and crawfish tails and bring to a boil. Season to taste with salt, garlic and Beazell's Cajun Seasoning. 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 9x13 baking dish. You can put shredded cheese of choice and/or breadcrumbs on top, or leave it plain.
 
Bake in oven at 350° for 25 minutes or until done. 

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