Crawfish Casserole

• 1 lb. crawfish tails
• 1 (10.5 oz.) pkg. saffron rice
• 1 can mushroom soup
• 1 can diced Ro-Tel tomatoes
• 1 c. bell pepper, chopped
• 1 c. chopped onion
• 1 stick margarine, cut in half
• 8 oz. sour cream
• 1 Tbsp. parsley
• 1 tsp. thyme
• 8 oz. shredded Cheddar cheese
• salt and pepper to taste

1. Cook rice per package instructions.
2. Saute onion and pepper in half stick of margarine about 5 minutes.
3. Add Ro-Tel tomatoes, parsley, thyme and crawfish.
4. Simmer 10 minutes.
5. Add mushroom soup to rice and mix well.
6. Add crawfish tails, pepper, onion and tomatoes to rice.
7. Mix well.
8. Melt margarine in a 9 x 13-inch baking dish and turn rice mixture into baking dish.
9. Spread with sour cream.
10. Bake at 350u0b0 until bubbles, about 25 minutes.
11. Remove and sprinkle grated cheese.
12. Return to oven until cheese melts.

crawfish tails, saffron rice, mushroom soup, rotel tomatoes, bell pepper, onion, margarine, sour cream, parsley, thyme, cheddar cheese, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=313699 (may not work)