Crawfish Boil Leftovers Casserole
Crawfish Boil Leftovers Casserole is an moderately easy dinner. Made with 1 lb. boiled and chopped crawfish tails, all leftover boiled potatoes or 8 to 10 medium potatoes, peeled and boiled or a mixture of both leftover and freshly boiled, 2 tbsp. butter, 2 tbsp. velveeta and milk or cream (to moisten potatoes), this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
Peel and chop crawfish tails, discarding fat.
Mix potatoes as you would for mashed or creamed potatoes, using buttermilk or cream and Velveeta.
Season as you would, using salt and pepper or any Creole seasoning.
Mix in crawfish pieces.
Spread into 13 x 9 x 2-inch pan or two cake pans.
Sprinkle grated cheese on top of casserole.
Bake at 350Β° until heated through and cheese is melted. You may add green onions, sour cream of other ingredients to spice up the casserole to your taste.
Serve with salad and garlic bread.
π· Perfect Pairings
Complete your meal with these
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment