Macaroni and Crawfish and Cheese Casserole

Name: Macaroni and Crawfish and Cheese Casserole
Ingredients: 2 lbs. crawfish tails; 1 lb. fresh mushrooms; 2 cups cheddar cheese, grated; 1 cup swiss cheese, grated; ½ cup Romano cheese, grated; 2 cups onions, chopped; 1 TBS. garlic, 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; Louisiana hot sauce or cayenne pepper, to taste; 1 TBS. Lea & Perrins Worcestershire sauce; 2 cups seasoned bread crumbs; 1 TBS. dried parsley

Preparation info

Difficulty
Easy

Appears in

The Justin Wilson Gourmet and Gourmand Cookbook

By Justin Wilson

Published 1984

About

Ingredients

2 lbs. crawfish tails
1 lb. fresh mushrooms
2 cups

Stew
Fish course
Pescatarian

Method

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 1-½ hours.