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Crawfish Casserole


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  • 2 lb crawfish tail
  • 1 (10 3/4 ounce) cans cream of mushroom soup (shrimp or celery)
  • 1 (10 ounce) cans Rotel tomatoes & chilies
  • 2 cups uncooked rice
  • 1/4 cup butter, melted
  • 1 cup chopped green onions
  • 1 lge bell pepper
  • 1 lge chopped onion
  • 5 garlic toes, minced
  • 1/3 cup chopped fresh parsley
  • 1 cup chopped celery
  • salt,pepper & creole seasoning
  • Splash of liquid crab boil
  • 1 cup Italian bread crumbs (optional)
  • 2 Tbs melted butter (optional)
  • 1/2 cup grated monterey jack cheese
  • 1 cup grated cheddar cheese


Adapted from


Step 1

Saute' diced onions, celery & bell pepper in butter about 10 mins.
Stir in soup & garlic remove from heat. Add crawfish, rice, green onions, parsley & liquid crab boil & mix well.
Mix all ingredients except cheeses and pour into a large greased casserole.
*For breadcrumb topping mix melted butter & breadcrumbs until butter absorbed.
Lightly sprinkle over seafood mix
*If not using bread crumbs top w/cheeses
Cover and bake at 350 degrees for 45 minutes.
Uncover and sprinkle cheeses over casserole.
Return to oven and bake for 15 minutes more.

Tip: It's fantastic served with garlic bread.

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