This is a family favorite that I discovered within my Southern Living recipe book! Whenever I long to eat crawfish, I look this up and it becomes "what's for dinner"! I promise you that if you try it you will love it!
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 jalapeno peppers, seeded and minced
4 garlic cloves, minced
2 tablespoons all-purpose flour
1 cup half-n-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
1/4 cup freshly shredded Parmesan cheese
1 cup round buttery cracker crumbs
2 tablespoons butter or margarine, melted
1. Cook pasta according to package directions. Drain pasta, and set aside.
2. 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 11x7 inch baking dish.
3. Combine Parmesan cheese, cracker crumbs, and 2 tablespoons melted butter in a small bowl.
Sprinkle over casserole.
4. Bake at 350 degrees, uncovered, for 20 minutes or until casserole is thoroughly heated.
