Bayou Crawfish Casserole

• 6 cups sliced yellow squash
• 2 cups water
• 1 purple onion, peeled and chopped
• 1 green bell pepper, seeded and chopped
• 1 cup chopped celery
• 1 garlic clove, minced
• 12 cup unsalted butter
• 1 egg, beaten
• 1 cup seasoned dry bread crumb
• 13 cup grated parmesan cheese
• 1 teaspoon beau monde seasoning
• 12 teaspoon salt
• 12 teaspoon black pepper
• 14 teaspoon dried crumbled thyme
• 18 teaspoon cayenne pepper
• 18 teaspoon hot sauce
• 2 cups peeled crawfish tails

1. Preheat the oven to 350 degrees.
2. Lightly grease a 2-quart casserole dish and set aside.
3. In a Dutch oven over med-high heat, bring the squash and water to a boil.
4. Cook 10 minutes; drain and set aside.
5. Decrease heat to medium and add the onions, peppers, celery, garlic, and butter.
6. Saute 4 minutes.
7. Remove from the heat and add to the squash, stirring gently.
8. Add the egg, breadcrumbs, cheese, Beau Monde, salt, pepper, thyme, cayenne, hot sauce, and crawfish.
9. Stir to combine.
10. Spoon into the prepared baking pan and bake 30 minutes.
11. Serve warm.

water, purple onion, green bell pepper, celery, garlic, unsalted butter, egg, bread, parmesan cheese, salt, black pepper, thyme, cayenne pepper, hot sauce, crawfish tails

Taken from www.food.com/recipe/bayou-crawfish-casserole-513197 (may not work)