Crawfish Fettuccine 8

One 16-ounce bag broad egg noodles

One 1O-ounce can cream of mushroom soup

10 ounces milk

1/2 onion, chopped

1/2 bell pepper, chopped

1 stalk celery, chopped

1/2 cup parsley, chopped

1/8 lb margarine

1 pound peeled crawfish tails

One 19 ounce can Campbell's Chunky Chicken Noodle Soup with mushrooms

or

Campbell's Chunky Classic Chicken Noodle Soup

1 medium jar queso, any brand

Preheat oven to 375F. Prepare egg noodles as instructed on package. When tender, set noodles aside in casserole dish. Add cream of mushroom soup and 1 can milk measured. In skillet melt margarine. Toss in onion, bell pepper, celery, parsley and crawfish tails. Heat through until vegetables are tender. Add chunky chicken soup to skillet mixture. Heat over medium heat for 5 minutes, stirring once or twice. Pour mixture over egg noodles, blending mixture well.

Add in jar of queso and cover casserole dish. Bake in 375F oven for 20 minutes. Remove from oven and let stand until thickened.

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Cajun Country -- New Iberia, Louisiana