Crawfish Fettuccine 7

1/2 green onion, chopped

1/2 bell pepper, chopped

1/2 onion, chopped

2 stalks celery, chopped

1 pint half-and-half milk

1 can cream of mushroom soup

1 can diced Rotel tomatoes

Salt, pepper, parsley flakes

1 pound crawfish tails, (not frozen)

1 block Velveeta cheese

1 bag wide egg noodles, cooked

Preheat oven to 350F. Saute seasonings and onions until onion is clear on medium heat.

Add half-and-half. Cook 3 minutes. Add soup. Cook 5 minutes or until thick. Stir in salt, pepper and parsley flakes. Add tails. Cook 10 minutes. Add Velveeta cheese. Cook until completely melted, stirring constantly. Turn off stove. Stir in cooked noodles. Pour contents into large sprayed pan and bake at 350 degreesF for 45 minutes. Let cool 20 minutes and serve.

Serves 8.

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Cajun Country -- New Iberia, Louisiana