Crawfish Baked Spaghetti

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

Ingredients

• 1 teaspoon garlic powder
• 1 teaspoon Cajun seasoning
• 2 cups shredded Cheddar cheese, divided
• 1 teaspoon dried parsley flakes
• 1 (10 ounce) can condensed cream of mushroom soup
• 1 teaspoon oil, or as needed
• 1 (12 ounce) package spaghetti
• 1 (14 ounce) can diced tomatoes, drained
• 1 (10 ounce) can condensed cream of chicken soup
• 1.5 pounds crawfish, shell-on

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.