Crawfish And Rice Casserole
- cooking spray
- 1 cup onion, chopped
- 1 cup green bell pepper, chopped
- 2 lbs crawfish tail meat, rinsed and drained (cooked, peeled, and deveined)
- 4 ounces light processed cheese, cubed (such as velveeta)
- 1 (6 1/2 ounce) container light garlic & herb spreadable cheese (such as Alouette Light)
- 1 (10 3/4 ounce) can reduced-fat cream of mushroom soup, undiluted
- 3 cups wild rice, cooked
- 2 cups long-grain white rice
- 1 cup green onion, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon ground red pepper (cayenne)
- Preheat oven to 350 degrees F. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 1 cup onion and bell pepper; saute 5 minutes or until tender. Add crawfish, cheeses and soup. Cook over medium heat until cheese melts; stirring occasionally. Stir in wild rice and remaining ingredients. Spoon into a 13 x 9 inch baking dish coated with cooking spray. Bake at 350 degrees for 30 minutes.
cooking spray, onion, green bell pepper, meat, cheese, garlic, cream of mushroom soup, wild rice, longgrain white rice, green onion, salt, ground red pepper
Taken from www.food.com/recipe/crawfish-and-rice-casserole-491420 (may not work)