Donna’s Crawfish and Crabmeat Casserole2007-04-07
- 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.
- 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
Heat oven to 350 degrees.
Boil pasta according to package, drain and set aside.
Sauté onions, bell peppers, mushrooms and tomato over medium to low heat in the butter.
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.
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.
Spray a glass 2 quart bowl or 9x13 pan. Pour the mixture in the pan. Bake for 15-20 minutes.
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.