Donna’s Crawfish and Crabmeat Casserole

2007-04-07
  • 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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Forked Island, Louisiana Louisiana
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