Crawfish Boil Leftovers Casserole

• 1 lb. boiled and chopped crawfish tails
• all leftover boiled potatoes or 8 to 10 medium potatoes, peeled and boiled or a mixture of both leftover and freshly boiled
• 2 Tbsp. butter
• 2 Tbsp. Velveeta
• milk or cream (to moisten potatoes)
• grated Cheddar cheese (enough to cover top of casserole)

1. Peel and chop crawfish tails, discarding fat.
2. Mix potatoes as you would for mashed or creamed potatoes, using buttermilk or cream and Velveeta.
3. Season as you would, using salt and pepper or any Creole seasoning.
4. Mix in crawfish pieces.
5. Spread into 13 x 9 x 2-inch pan or two cake pans.
6. Sprinkle grated cheese
7. on top of casserole.
8. Bake at 350u0b0 until heated through and cheese is melted. You may add green onions, sour cream of other ingredients to spice up the casserole to your taste.
9. Serve with salad and garlic bread.

crawfish tails, potatoes, butter, velveeta, milk, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=313664 (may not work)