Louisiana Crawfish Casserole
This casserole not only taste great, it's also really easy to make. I made this for my Mardi Gras themed Supper Club and it was a big hit. It also taste just as good, if not better the next day.
Louisiana Crawfish Casserole
Yeilds: 8-10 servings
Ingredients:
1 lb crawfish tail 1 (10 3/4 ounce) can French onion soup 1 (10 3/4 ounce) can cream of mushroom soup 1 (10 ounce) can Rotel tomatoes & chilies 1 1/2 cups uncooked rice 1/3 cup butter, melted 1/4 cup chopped bell pepper 1/2 cup chopped green onion 1/3 cup chopped fresh parsley 1 cup chopped celery salt and pepper to taste 1/2 cup grated monterey jack cheese 1 cup grated cheddar cheese
Instructions:
Mix all ingredients except cheeses and pour into a large greased casserole. Cover and bake at 350 degrees for 45 minutes. Uncover and sprinkle cheeses over casserole. Return to oven and bake for 15 minutes more.
*Be sure to check the rice after 45 minutes. It took mine an extra 10 minutes for the rice to be fully cooked all the way and then I added the cheese on top.
