Macaroni and Crawfish and Cheese Casserole
|Crawfish tails||2 Pound|
|Fresh mushrooms||1 Pound|
|Cheddar cheese||2 Cup (32 tbs), grated|
|Swiss cheese||1 Cup (16 tbs), grated|
|Romano cheese||1⁄2 Cup (8 tbs), grated|
|Onions||2 Cup (32 tbs), chopped|
|Garlic||1 Tablespoon, chopped|
|Eggs||6 , beaten really well|
|Elbow macaroni||1 Pound, almost cooked|
|Canned mushroom gravy||10 Ounce (1 Can)|
|Hot sauce/Cayenne pepper||To Taste (Louisiana)|
|Worcestershire sauce||1 Tablespoon (Lea & Perrins)|
|Seasoned bread crumbs||2 Cup (32 tbs)|
|Dried parsley||1 Tablespoon|
Mix crawfish, mushrooms, cheese, parsley, onions, garlic, and macaroni really well.
In a separate bowl, beat six eggs and add mushroom gravy, wine, and seasonings.
Pour into crawfish mixture and mix well.
Put in casserole and top with bread crumbs.
Cover and cook in 350-degree oven for 1 to 1-1/2 hours.