Crawfish Fettucini

• 3 lb. crawfish
• 1 can cream of mushroom soup
• 3 medium chopped onions
• 3 celery sticks
• 2 medium bell peppers
• 4 Tbsp. parsley flakes
• 2 pods chopped garlic
• 3 sticks Parkay
• 1/2 lb. Velveeta cheese
• 1/2 lb. hot Velveeta cheese
• 1 pt. half and half

1. Melt Parkay, then saute onions, celery, bell peppers, parsley and garlic (spicy seasonings to your taste).
2. Stir in flour to thicken sauce, about 1/4 cup.
3. Add crawfish.
4. Cook for 15 minutes. Add mushroom soup.
5. Stir to warm.
6. Add half and half.
7. Stir to warm.
8. Boil 16 ounces of fettucini noodles.
9. Stir 1/2 pound of each cheese into sauce until melted.
10. Mix in noodles.
11. Pour into large greased dish.
12. Put remaining cheese in chunks on top of noodles.
13. Bake at 350u0b0 for 20 minutes.

crawfish, cream of mushroom soup, onions, celery, bell peppers, parsley flakes, garlic, parkay, velveeta cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=395587 (may not work)