1 package Boudreaux's crawfish tails (½ lb)
8 oz Velveeta cheese
1 can cream of mushroom soup
½ cup chopped onion
½ cup panko bread crumbs
2 tablespoons melted butter
1 package fettuccine (1 lb)
No nutrition information available
Boil water and cook pasta for about minutes (al dente as it will cook further with baking).
Preheat oven to 375. In a large stovetop pot, melt Velveeta and mix in onions, soup, and crawfish. Once cheese is melted and it is mixed well, add in pasta and mix well. Pour into rectangular baking dish.
Top with bread crumbs and drizzle melted butter. Bake for 20 minutes or until bubbly around the edges.