Crawfish Fettucini Casserole

Crawfish Fettucini Casserole

3 lbs. crawfish with tail fat (or substitute)
3 sticks butter
2 large onions, diced
3 sticks celery, diced
2 bell peppers, diced
3 cloves garlic, minced fine
4 tbsp dried parsley
1/2 tsp corn starch (dissolved in 1/8 cup hot water)
1 pint half and half
1 lb. jalapeno jack cheese (or substitute Velveeta for smoother texture)
1 pound fine or medium egg noodles (boiled per package directions)

Over medium heat, saute onion in melted butter until transparent, then add celery and bell pepper, stirring occasionally for 4-5 minutes. Add garlic and saute 5 minutes. Add parsley and crawfish then cook additional 10 minutes. Add cheese, cream and corn starch slurry.

Boil noodles about 10 minutes. Grease casserole dish with oleo. Mix noodles and crawfish mixture in casserole dish. Top with grated cheese (American or parmesean) if desired. Bake at 350°F for 15-30 minutes or until bubbly.



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