Donna’s Crawfish and Crabmeat Casserole
2007-04-07- Course: Main Dishes
- Yield : 10
- Servings : 10
- Prep Time : 15m
- Cook Time : 30m
- Ready In : 45m
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I made this recipe up off the top of my head one day. I guess I was bored. I am still trying different ways to cook it. You can add shrimp if you like and the recipe easily doubles. Play around with it. This is by far a healthy diet meal, but oh so good.
Ingredients
- 1 (6 oz) package clean crabmeat
- 1 pound crawfish tails
- 1 can mushroom soup
- 1 onion, chopped
- 1 small bell pepper, chopped
- 1 small to medium tomato, diced and seeded
- 2 tbsp butter
- 1 (6 oz) can mushrooms
- 1 cup grated cheeses (half cheddar and half mozzarella)
- Jalapeno peppers, salt and pepper to taste
- 1/2 large package of elbow macaroni or egg noodles
- Pam spray
- Crushed saltines
Directions
Step 1
Heat oven to 350 degrees.
Step 2
Boil pasta according to package, drain and set aside.
Step 3
Sauté onions, bell peppers, mushrooms and tomato over medium to low heat in the butter.
Step 4
Add crawfish and crabmeat to the sautéed vegetables. Cook five to ten minutes, stirring often to prevent the mixture from sticking to the bottom of the pan.
Step 5
Add the mushroom soup, jalapenos and one half of the cheese mixture. Add the salt, pepper and seasonings of your choice. Add in the boiled pasta and stir.
Step 6
Spray a glass 2 quart bowl or 9x13 pan. Pour the mixture in the pan. Bake for 15-20 minutes.
Step 7
Add the crushed crackers on top and the remainder of the cheese on top of crushed crackers. Cook an additional 5 minutes or until the cheese is melted.
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