Louisiana Crawfish Pasta Casserole

• 1 yellow onion, chopped
• green onion, chopped
• 1 garlic clove, chopped
• 3 stalks celery, chopped
• 3 -4 green bell peppers, chopped
• 1 lb pasta, cooked & drained (wide egg noodles, bowties, or other pasta)
• crawfish tail meat (with fat, can buy this frozen)
• 1 (10 1/2 ounce) can Campbell's cream of shrimp soup or (10 1/2 ounce) can cream of mushroom soup
• 1 lb Velveeta cheese (plain or with jalepeA o)
• 1 (10 1/2 ounce) can diced tomatoes (or larger can, to taste)
• 1 cup milk
• 1/2 cup butter
• salt
• black pepper
• crushed red pepper flakes

1. Melt butter in pan, cook vegetables until tender. Add milk, can of tomatos, can of soup, and crawfish, and bring to a boil. Simmer about 15 minutes.
2. Remove from heat and melt velveeta cheese into mixture. (works better if cheese is in chunks).
3. Mix in cooked pasta, and place all in baking dish. You can put cheddar cheese and/or breadcrumbs on top, or leave it plain.
4. Bake in oven at 350u0b0 for 25 minutes or until done.

yellow onion, green onion, garlic, stalks celery, green bell peppers, pasta, tail meat, campbells cream, velveeta cheese, tomatoes, milk, butter, salt, black pepper, red pepper

Taken from www.food.com/recipe/louisiana-crawfish-pasta-casserole-177391 (may not work)