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1/4 c. butter
1 c. chopped onions
1/2 c. chopped green pepper
2 toes garlic, diced
1 c. chopped celery
2 Tbsp. flour
2 lb. crawfish tails with fat
1 c. half and half cream
1 c. whipping cream
2 c. cubed Velveeta cheese
2 (4 oz.) cans mushroom stems
and pieces
salt and red pepper to taste
1/4 c. fresh minced parsley
1 (12 oz.) bag egg noodles
1/2 c. Parmesan cheese

Place margarine, onions, green pepper, garlic and celery
in a 4 quart casserole in microwave. Cook on High 4 to 6
minutes until vegetables are tender. Add flour and stir. Cook
on High for 3 minutes. Add crawfish and fat. Cook on 90% of
power for 20 minutes. Add creams, Velveeta, mushrooms and
seasonings. Cook on 70% of power from 15 to 20 minutes,
stirring twice.
Cook egg noodles according to package directions.
Drain. Mix noodles with crawfish. Sprinkle with cheese and
parsley. Stir to blend. Cook on 60% to 70% power for 15 to 20
minutes until heated. Yield: 8 to 10 main dish servings or 15
to 18 side dish servings.

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