2 stalks celery, chopped
1 bell pepper, chopped
1 bunch green onions and tops, chopped
3 to 4 garlic cloves, minced
1/3 C flour
1/2 C water
2 lb crawfish tails
1 lb box Mexican hot Velveeta (processed cheese), cubed
1 pint half & half
salt & pepper to taste
Parmesan cheese
24 oz egg noodles cooked according to package directions
Melt butter and saute celery, bell pepper, green onions, and garlic about 15 to 20 mins. Add flour. Blend well. Add water and mix. Cook over low heat for about 5 mins., then add crawfish. Cook about 15 mins.
Add Velveeta (processed cheese) and stir until cheese melts. Add half & half. Add salt and pepper to taste. Drain cooked noodles. Mixture will be a little thin, but that is normal. The extra liquid will absorb during baking. Mix all ingredients together and place in 9 x 13 in. baking dish. Spread Parmesan cheese on top of casserole. Bake uncovered at 350 degrees F until hot and bubbly.
