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Baked
Spring Onion and Cheddar Catfish Casserole
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catfish casserole plated on straw placemat

Spring Onion and Cheddar Catfish Casserole

  • Yield: 4 Servings 1x
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Ingredients

Scale
  • 4 U.S. Farm-Raised Catfish 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

Instructions

  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.
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