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crawfish cream of mushroom soup onions celery bell peppers parsley flakes garlic Parkay Velveeta cheese
Viewed: 73 - Published at: 7 years agoIngredients
- 3 lb. crawfish
- 1 can cream of mushroom soup
- 3 medium chopped onions
- 3 celery sticks
- 2 medium bell peppers
- 4 Tbsp. parsley flakes
- 2 pods chopped garlic
- 3 sticks Parkay
- 1/2 lb. Velveeta cheese
- 1/2 lb. hot Velveeta cheese
- 1 pt. half and half
Method
- Melt Parkay, then saute onions, celery, bell peppers, parsley and garlic (spicy seasonings to your taste).
- Stir in flour to thicken sauce, about 1/4 cup.
- Add crawfish.
- Cook for 15 minutes. Add mushroom soup.
- Stir to warm.
- Add half and half.
- Stir to warm.
- Boil 16 ounces of fettucini noodles.
- Stir 1/2 pound of each cheese into sauce until melted.
- Mix in noodles.
- Pour into large greased dish.
- Put remaining cheese in chunks on top of noodles.
- Bake at 350° for 20 minutes.
