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
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,
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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