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My review
Crawfish Baked Spaghetti
6
Shelley Lee
"A creamy Southern/Cajun twist on a classic."
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Ingredients
1 h 5 m servings 409Original recipe yields 8 servings (1 8x10-inch casserole)
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Directions
{{model.addEditText}} Print- Bring a pot of water to a boil; add crawfish and boil until they turn bright red and claws are easily pulled off, 7 to 10 minutes. Peel and devein crawfish to yield about 1 pound.
- Bring a large pot of lightly salted water to a boil in the meantime. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Coat an 8x10-inch baking dish lightly with oil.
- Whisk cream of mushroom and chicken soups together in a medium saucepan with Cajun seasoning and garlic powder. Add 1 cup Cheddar cheese and continue whisking until cheese is melted and sauce is smooth and creamy.
- Mix spaghetti, tomatoes, and crawfish together in the prepared baking dish. Add the cheese sauce and mix thoroughly. Sprinkle top remaining Cheddar cheese and parsley.
- Bake in the preheated oven until cheese is melted and golden brown at the edges, about 35 minutes.
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Footnotes
- Cook's Note:
- Use pre-cooked crawfish such as boiled frozen crawfish if possible.
Nutrition Facts
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2/22/2020
I did not intentionally change the recipe. I had no crawfish available so I used shrimp. Everything else was exactly to the recipe. It was great and my family loved it. I look forward to mak...