Crawfish Casserole

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Crawfish Casserole Ingredients

Paula St. Romain vcjk47b-	1 (10 3/4oz.) can cream of
1 pk (8 oz.) cream cheese --	Mushroom soup
Cubed	1 To 2 cups cooked rice
1 Stick margarine	1 tb Garlic powder -- or to
2 tb Margarine	Taste
2 lb Peeled crawfish tails	1/2 ts Red pepper
1 lg Onion -- chopped	3 ds White pepper
1 lg Bell pepper -- chopped	1 1/2 c Grated Velvetta cheese
1 pk (8 oz.) fresh mushrooms --	1 c Canned fried onion rings
Slic

Instructions for Crawfish Casserole

In a double broiler, melt stick of butter and add cubed cream cheese. Stir over low heat until cheese is melted. In seperate skillet, melt 2 tablespoons margarine and saute crawfish tails, onions, bell pepper and mushrooms until seasonings are limp. Add the mushroom soup and cooked rice. Stir in garlic powder and peppers. Add the cream cheese and margarine mixture to crawfish mixture. Stir and check for seasoning. Put in greased casserole. Top with grated Velvetta cheese and fried onion rings. Bake in 350* oven for 30 minutes or until bubbly. Freezes well. Shrimp also can be substituted for the crawfish. (wrv) Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Main Ingredient: Seafood-OtherCuisine: Uncategorized

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