Crawfish Boil Leftovers Casserole - cooking recipe

Ingredients

1 lb. boiled and chopped crawfish tails
all leftover boiled potatoes or 8 to 10 medium potatoes, peeled and boiled or a mixture of both leftover and freshly boiled
2 Tbsp. butter
2 Tbsp. Velveeta
milk or cream (to moisten potatoes)
grated Cheddar cheese (enough to cover top of casserole)

Preparation

Peel and chop crawfish tails, discarding fat.
Mix potatoes as you would for mashed or creamed potatoes, using buttermilk or cream and Velveeta.
Season as you would, using salt and pepper or any Creole seasoning.
Mix in crawfish pieces.
Spread into 13 x 9 x 2-inch pan or two cake pans.
Sprinkle grated cheese
on top of casserole.
Bake at 350\u00b0 until heated through and cheese is melted. You may add green onions, sour cream of other ingredients to spice up the casserole to your taste.
Serve with salad and garlic bread.