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