Crawfish Baked Spaghetti
Description
Crawfish melds well with cream of mushroom and chicken condensed soups, diced tomatoes, and Cheddar cheese in this easy Cajun spaghetti casserole.
Ingredients
•
1 1/2 pounds crawfish, shell-on
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1 (12 ounce) package spaghetti
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1 teaspoon oil, or as needed
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1 (10 ounce) can condensed cream of mushroom soup
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1 (10 ounce) can condensed cream of chicken soup
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1 teaspoon Cajun seasoning
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1 teaspoon garlic powder
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2 cups shredded Cheddar cheese, divided
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1 (14 ounce) can diced tomatoes, drained
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1 teaspoon dried parsley flakes
Directions
1
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.
2
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.
3
Preheat the oven to 350 degrees F (175 degrees C). Coat an 8x10-inch baking dish lightly with oil.
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.
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.
6
Bake in the preheated oven until cheese is melted and edges are golden brown, about 35 minutes.