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Crawfish Pasta Casserole

The heat level of the jalapeño peppers will vary according to the season.
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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.
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Course; Casserole / Fish / Pasta