Macaroni and Crawfish and Cheese Casserole Recipe
Ingredients
| 2 lbs. crawfish tails | ||
| Mushrooms | 1 Pound | |
| Cheddar Cheese | 2 Cup (16 tbs), grated | |
| Swiss Cheese | 1 Cup (16 tbs), grated | |
| Romano cheese | 1/2 Cup (16 tbs), grated | |
| Onions | 2 Cup (16 tbs), chopped | |
| Garlic | 1 Tablespoon, chopped | |
| 6 eggs, beaten really well | ||
| 1 lb. elbow macaroni, almost cooked | ||
| Salt | To Taste | |
| 1 10-oz. can mushroom gravy | ||
| Louisiana hot sauce or cayenne pepper, to taste | ||
| Lea & perrins worcestershire sauce | 1 Tablespoon | |
| Seasoned bread crumbs | 2 Cup (16 tbs) | |
| Dried parsley | 1 Tablespoon | |
Directions
Mix crawfish, mushrooms, cheese, parsley, onions, garlic, and macaroni really well.
In a separate bowl, beat six eggs and add mushroom gravy, wine, and seasonings.
Pour into crawfish mixture and mix well.
Put in casserole and top with bread crumbs.
Cover and cook in 350-degree oven for 1 to 1-1/2 hours.
In a separate bowl, beat six eggs and add mushroom gravy, wine, and seasonings.
Pour into crawfish mixture and mix well.
Put in casserole and top with bread crumbs.
Cover and cook in 350-degree oven for 1 to 1-1/2 hours.
Chef
