Edna Gorman’s Leftover Crawfish Casserole

Ingredients

• Leftovers from your crawfish boil: crawfish, corn (cut off the cob) (add a can of
• drained corn if not enough), potatoes (diced), onions (diced up) (add more,
• finely chopped, if not enough), and garlic (add granulated garlic if more is
• needed)
• 1 large can cream of mushroom soup
• ¾ block Velveeta cheese (cut into tiny cubes)
• 1 bell pepper (chopped) (optional)
• 1 cap full of crab boil (more or less to your liking)
• 1 can Rotel tomatoes

Directions

1. 1

   Put all ingredients into a large bowl.

2. 2

   Peel and de-vein the crawfish from the boil.

3. 3

   Cut corn off the cob, adding canned corn if needed.

4. 4

   Peel and dice potatoes and onions, adding more onions if needed.

5. 5

   Chop garlic and add more granulated garlic if needed.

6. 6

   Add cream of mushroom soup and Rotel tomatoes.

7. 7

   Add Velveeta cheese cubes and chopped bell pepper if using.

8. 8

   Add one cap full of crab boil.

9. 9

   Mix everything together and place in a greased 9x13x2 baking dish.

10. 10

    Cover with foil.

11. 11

    Bake at 350°F for 45 minutes to 1 hour or until bubbly, cheese is melted, and vegetables are tender.

12. 12

    This is truly the best casserole!