Ingredients
- 2 onions, chopped
- 2 sticks of butter
- 1 can of cream of celery
- 1 1/2 green bell pepper, chopped
- 2 garlic cloves, chopped
- 1/4 cup of flour
- 1 pound of Mexican velveeta
- 1 can of cream of mushroom soup
- 1 can of Rotel original
- Dash of Tabasco
- 2 pounds of crawfish (and/or shrimp) peeled
- 1 bag of egg noodles
- grated cheese (amount is up to preference)
Directions
- Preheat oven to 350℉.
- Sauté onions, bell peppers, and garlic in butter.
- Add cream of celery, cream of mushroom soup, and velveeta.
- After the cheese is melted, add crawfish and cook with a simmer for about 10 minutes.
- Cook egg noodles.
- Combine the egg noodles and mixture and place into large casserole dish.
- Top with grated cheese.
- Bake uncovered for 20 minutes.
- Remove from oven.
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