Emprimir
Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- 1 1/2 sticks butter
- 2 stalks celery, minced
- 1 bell pepper
- 1 bunch green onions and tops, minced
- 3 - 4 pods garlic, sieved
- 1/3 c. flour
- 1/2 c. water
- 2 1/2 lbs. shrimp, or possibly 2 lbs. crawfish tails
- 4 tbsp. parsley, minced (can use dry)
- 1 pound box Warm Mexican Velveeta cheese
- 1 pt. Half & Half
- Salt and pepper, to taste
- 1/2 of 12 ounce. pkg. spinach noodles
- 1/2 of 12 ounce. pkg. egg noodles
- Parmesan cheese
Direcciones
- Heat butter, and saute/fry celery, bell pepper, green onions and garlic about 15 to 20 min. Add in flour and blend well. Add in water and mix. Cook over low heat for about 5 min. Then add in shrimp or possibly crawfish and parsley. Cook about 15 min. Don't overcook shrimp, as this bakes later in the oven. Add in Velveeta cheese which has been cut into cubes. Stir till cheese has melted. Add in Half & Half and salt and pepper to taste. Sauce will appear thin, but noodles will absorb a lot when it bakes. Cook noodles according to package directions; drain and mix all together. Add in parmesan cheese to top of casserole. Bake uncovered at 350 degrees till warm and bubbly. (Can be frzn - bring to room temperature and then bake.)
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 252g | |
| Recipe makes 12 servings | |
| Calories 497 | |
| Calories from Fat 243 | 49% |
| Total Fat 27.42g | 34% |
| Saturated Fat 16.23g | 65% |
| Trans Fat 0.01g | |
| Cholesterol 245mg | 82% |
| Sodium 825mg | 34% |
| Potassium 510mg | 15% |
| Total Carbs 30.61g | 8% |
| Dietary Fiber 2.1g | 7% |
| Sugars 4.06g | 3% |
| Protein 31.46g | 50% |
