1 onion
1 bell pepper
3 celery stalks
1 stick of butter
1 pkg. spaghetti noodles
3 cans cream of mushroom soup
1 can Rotel tomatoes with diced green chillies
1 can hot Rotel tomatoes with diced green chilies
1 lb. Velveeta
2 pkg. frozen crawfish

Thaw crawfish and rinse. Sauté onion, bell pepper, and celery in butter. Add cream of mushroom soup, Velveeta, and both cans of Rotel. Can use two regular Rotel in place of the hot one, depending on how spicy you want it. Add crawfish when you put your water on to boil for spaghetti.