Crawfish Casserole

Photo by CHERYL W.
Adapted from keyingredient.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from keyingredient.com

Ingredients

  • 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

Directions

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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: