The heat level of the jalapeño peppers will vary according to the season.
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.