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Spring Onion and Cheddar Catfish Casserole

Ingredients

4 Simmons 5-7 oz. Fillets, cooked and roughly chopped

1 8-ounce package elbow macaroni

2 cups shredded cheddar cheese

2 10.75-ounce cans condensed cream of potato soup

2 eggs, lightly beaten

1 bunch green onions, thinly sliced

1 cup celery, diced

1/4 cup yellow onion, diced

1 1/2 tablespoons hot sauce

1 tablespoon fresh lemon juice

2 teaspoons Creole seasoning

 

Prep Time:  20 m

Cook Time: 30 m

Ready in:  50 m

Servings: 4

Directions:

1. Preheat oven to 375° F. Lightly coat 11 x 13 inch casserole dish with pan spray.

 

2. Cook pasta according to package directions; drain and place in large mixing bowl. Add remaining ingredients and stir to combine.

 

3. Spoon crawfish mixture into casserole dish. Place in oven and cook 30 minutes or until top is nicely browned.

 

"I AM PERSUADED THAT CATFISH IS THE MOST SOUTHERN OF ALL FISH.

I THEREFORE CLAIM THAT CATFISH—IF IT IS THE BASIS OF WHATEVER PREPARATION—

TRANSFORMS A DISH INTO SOMETHING "SOUTHERN"."   CRAIG CLAIBORNE

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