Crawfish Casserole(Student Favorite)

• 1 can cream of mushroom soup
• 1 (1 lb.) pkg. crawfish tails, peeled
• salt, black pepper and cayenne pepper to taste
• 1 1/2 medium onions
• 1 1/2 medium bell peppers
• 1 1/2 c. rice (uncooked)
• 1 stick margarine
• bread crumbs (in melted margarine)

1. Empty package of crawfish tails into bowl.
2. Do not rinse off fat.
3. Salt and pepper to taste.
4. Add can of cream of mushroom soup and mix well.
5. Let stand while preparing additional ingredients. Prepare two cups of rice according to package directions.
6. Melt stick of margarine in 5-quart Dutch oven and saute onions and bell peppers about 5 minutes, until tender.
7. Add crawfish mixture.
8. Let simmer for 10 to 15 minutes.
9. Add cooked rice (about 4 cups or to your liking.
10. Dish will be too dry if too much rice is added.) Mix well and pour into baking dish.
11. Sprinkle bread crumbs over top and bake 20 to 25 minutes at 350u0b0.

cream of mushroom soup, crawfish tails, salt, onions, bell peppers, rice, margarine, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=695892 (may not work)