Fettuccine Shrimp Casserole

• 6 ounces uncooked fettuccine
• 1 large egg
• 3/4 cup half-and-half cream
• 1/2 cup sour cream
• 1/2 teaspoon salt
• 2 cups shredded cheddar cheese
• 1/4 cup canned chopped green chilies
• 3 green onions, thinly sliced
• 1 tablespoon each minced fresh cilantro, basil and marjoram
• 1 pound uncooked shrimp (31-40 per pound), peeled and deveined or frozen cooked crawfish tail meat, thawed
• 1 cup salsa
• 1/2 cup shredded pepper jack cheese
• 2 cups tortilla chips, crushed
• 2 plum tomatoes, chopped
• 1 medium ripe avocado, peeled and sliced

1. Preheat oven to 350u0b0. Cook fettuccine according to package directions. In a large bowl, whisk egg, cream, sour cream and salt. Stir in cheddar cheese, chilies, green onions and herbs. Drain fettuccine.
2. In a greased 13x9-in. baking dish, layer half of the fettuccine, shrimp, cream mixture and salsa. Repeat layers.
3. Bake, covered, 35 minutes. Sprinkle with pepper jack cheese, chips and tomatoes. Bake, uncovered, 5-10 minutes longer or until bubbly and cheese is melted. Serve with avocado slices.

fettuccine, egg, cream, sour cream, salt, cheddar cheese, green chilies, green onions, fresh cilantro, shrimp, salsa, pepper, tortilla chips, tomatoes, avocado

Taken from www.tasteofhome.com/recipes/fettuccine-shrimp-casserole/ (may not work)