Crawfish Fettuccine Casserole

• 3 onions, finely chopped
• 2 bell peppers, finely chopped
• 3 sticks butter
• 4 Tbsp. parsley
• 1 lb. Velveeta cheese
• 1 lb. thin egg noodles, boiled
• 3 lb. crawfish tails
• 3 celery stalks, finely chopped
• 2 buttons garlic, minced
• 1/4 c. flour
• 1 pt. half and half
• 2 Tbsp. jalapeno, finely chopped
• Parmesan cheese
• salt and pepper to taste

1. Saute onion, celery and bell pepper in butter.
2. Add flour. Cover and cook on low for 15 minutes.
3. Stir often.
4. Add parsley and crawfish.
5. Cook 15 minutes; stir often.
6. Add half and half, half of Velveeta, jalapeno and garlic.
7. Season with salt and pepper to taste.
8. Cook 30 minutes, stirring often.
9. Add cooked noodles; mix well.
10. Pour into greased casserole dish.
11. Top with remaining Velveeta cubes and sprinkle with Parmesan cheese.
12. Bake at 350u0b0 for 15 to 20 minutes.

onions, bell peppers, butter, parsley, velveeta cheese, thin egg noodles, crawfish tails, celery stalks, garlic, flour, jalapeno, parmesan cheese, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=129703 (may not work)