| Crawfish Casserole 2
3/4 onion
1/2 bell pepper
Celery (1 stalk, chopped)
1 can cream of mushroom soup
1 can Cheddar cheese soup
1 pound of peeled crawfish tails
Butter or margarine
Salt, red pepper, garlic powder
Rice |
|
Sauté the chopped onions, bell pepper and celery in butter until transparent. Cook 2 cups of rice. In a large casserole dish, mix the rice, salted vegetables, 1 can cream mushroom soup, 1/2 can Cheddar cheese soup, crawfish tails and seasonings to taste. Cover with tin foil and bake in preheated oven at 350ºF. for 45 minutes. Serves 3 to 4 normal people or 1 Cajun. |
