Crawfish melds well with cream of mushroom and chicken condensed soups, diced tomatoes, and Cheddar cheese in this easy Cajun spaghetti casserole.
Preparation Time
15 mins
Cooking Time
50 mins
Total Time
1 hr 5 mins
Calories
302 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Coat an 8x10-inch baking dish lightly with oil.
Step 2
Bring a large pot of water to a boil; add crawfish and boil until bright red and claws are easily pulled off, 7 to 10 minutes. Peel and devein crawfish to yield about 1 pound.
Step 3
Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside.
Step 4
Whisk together cream of mushroom and chicken condensed soups, Cajun seasoning, and garlic powder in a medium saucepan over medium heat until warm and well combined. Add 1 cup Cheddar cheese and continue whisking until cheese is melted and sauce is smooth and creamy.
Step 5
Mix together cooked spaghetti, tomatoes, and crawfish in the prepared baking dish. Add cheese sauce and mix thoroughly. Sprinkle the top with remaining 1 cup Cheddar cheese and parsley.
Step 6
Bake in the preheated oven until cheese is melted and edges are golden brown, about 35 minutes.