Total Time
1hr 30mins
Prep 1 hr
Cook 30 mins

Feeds a large crowd and can be made ahead of time and baked right before you want to serve it. Or you can freeze it for a later use.

Ingredients Nutrition

Directions

  1. Saute onions, celery, and bell pepper in melted margarine until soft.
  2. Add flour and cook on low heat for 15 minutes, stir often. Keep covered when not stirring.
  3. Add crawfish and parsley.
  4. Cook on low heat for 15 minutes, stir often.
  5. Add ½ lb velveeta, rotel, half and half, and garlic.
  6. Add 1 Tb salt, 1/8 Tb black pepper, and 1/8 Tb red pepper.
  7. Cook 30 minutes on low heat, stir often.
  8. Add cooked fettuccine to the sauce and mix well.
  9. Pour into a greased casserole dish and top with remaining velveeta (sliced). Bake for 20 minutes at 350.

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