Louisiana Crawfish Pasta Casserole

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 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 jalepeãƒæ’ 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

Recipe

• 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.