3 bags mixed vegetables (broccoli, cauliflower, carrots)
2 lb. shrimp tails, boiled, peeled and deveined
1 lb. crabmeat
2 lb. crawfish tails with fat
1 lb. sm. shell macaroni
1 lg. onion, chopped
1 bunch green onions, chopped with green tops
Minced garlic to taste
Dash of thyme
Dash of dill
Salt and pepper to taste
1 can cream of shrimp soup
1/2 can water
1 stick butter
1 lb. Cheddar or American cheese, chunked

A combination of both cheeses can be used. Also Swiss cheese or Provolone can be added.

Cook macaroni to al dente. Place in large baking pan or dish. Defrost vegetables by running under hot water and add to macaroni and toss.

Over medium heat, melt butter in large saucepan. Saute onions and green onions until transparent. Add soup and water. Heat through. Melt cheese, a few chunks at a time, stirring constantly. If sauce thickens too much, add small amount of water.

After all cheese has been melted, add garlic, thyme and dill. Salt and pepper to taste. Add shrimp, crabmeat and crawfish to sauce. Heat through, stirring constantly to prevent sticking.

Pour mixture over macaroni and vegetables. Mix well. Place uncovered pan in 350 degree oven. Bake for 15 to 20 minutes. Serves 15 to 20.