Crawfish Pasta Casserole
The heat level of the jalapeño peppers will vary according to the season.
Ingredients
Makes 6 servings
Prep: 15 min., Cook: 30 min., Bake: 20 min.
- 7 ounces medium egg noodles uncooked
- 2 tablespoons butter or margarine
- 1 large green bell pepper chopped
- 1 large onion chopped
- 1 celery rib chopped
- 2 jalapeño peppers seeded and minced
- 4 garlic cloves minced
- 2 tablespoons all-purpose flour
- 1 cup half-and-half
- 1 16-ounce loaf pasteurized prepared cheese product, cubed
- 1 pound frozen peeled, cooked crawfish tails, thawed and drained
- 2 tablespoons chopped fresh parsley
- ¼ cup freshly shredded Parmesan cheese
- 1 cup round buttery cracker crumbs
- 2 tablespoons butter or margarine melted
Instructions
- Cook pasta according to package directions.
- Drain pasta, and set aside.
- Melt 2 tablespoons butter in a Dutch oven over medium heat.
- Add bell pepper and next 4 ingredients; cook 10 minutes or until tender.
- Gradually add flour, stirring until well blended, and cook 1 minute.
- Gradually add half-and-half, stirring until smooth.
- Add cheese cubes, crawfish, and parsley; reduce heat to medium-low, and cook 3 minutes or until cheese melts, stirring constantly.
- Stir together pasta and crawfish mixture in a lightly greased 11- x 7-inch baking dish.
- Combine Parmesan cheese, cracker crumbs, and 2 tablespoons melted butter in a small bowl.
- Sprinkle over casserole.
- Bake at 350°, uncovered, for 20 minutes or until casserole is thoroughly heated.