Preheat oven to 350F. In casserole dish layer one Vidalia onion, 1/4 cup chips, 1/2 pound crawfish tails, 1/2 cup all cheeses, combined, 1-1/2 tablespoons butter sliced in small pieces, spread out, and 1/4 cup parsley. Repeat layers a second time. Mix soup and milk until mixtures are smooth and creamy. Pour and let settle into casserole over layers. Top with paprika, garlic salt and black pepper. Cook for one hour. May be kept at lower temperature until served. Serve hot with French bread.
Casseroles - Quiches
Cajun Country -- New Iberia, Louisiana