Crawfish Rice Casserole Food

OUT OF THIS WORLD CRAWFISH AND RICE CASSEROLE!

Steps:

• 1. Cook the rice and set aside.
• 2. Saute' the celery, white onion, green pepper, and garlic in 3/4 cup (1 1/2 sticks of butter) in a sauce pan until tender.
• 3. Remove from the heat and add the cheddar cheese soup, cream of mushroom soup, salt, pepper and Tabasco sauce.
• 4. Stir in the parsley and green onions. Add the crawfish tails and rice and mix well.
• 5. Spoon into a greased or non-stick 9x13 baking dish.
• 6. Melt the remaining half a stick of butter in the microwave and pour over the 1 cup of panco crumbs in a bowl. When it is mixed well, spread over the top of casserole.
• 7. Bake uncovered in a preheated 350 degree oven for 25-30 minutes. *TIP: If you like your food with a bit more heat then feel free to add more Tabasco to your dish.

CRAWFISH AND RICE CASSEROLE

Steps:

• Preheat oven to 350°F Coat a 2 or 3 quart casserole dish with nonstick cooking spray.
• In a large nonstick skillet, heat olive oil over medium heat, and saute the onion and pepper until tender, about 5 minutes.
• Add the crawfish tails and cream cheese, cooking until the cream cheese is creamy.
• Add the cream of mushroom soup and cheese spread, cooked rice, green onions, garlic, cayenne pepper, and white pepper.
• Transfer the mixture to the prepared dish coated with nonstick cooking spray.
• Bake uncovered, for 30 minutes, or until well heated. Serve.

CRAWFISH RICE CASSEROLE

Steps:

• 1. Cook rice according to package directions. Set aside
• 2. Melt butter in large skillet. Add finely chopped onion and bell pepper. Cook until soft.
• 3. Add crawfish tails and Tony's seasoning. Cook about 3 minutes. Add Rotel tomatores (make sure they are drained, the heat is in the liquid) and cream of mushroom soup. Mix well.
• 4. Combine with cooked rice and put into large casserole dish 9x13 (Spray with Pam to make it easy to clean)
• 5. Bake covered at 350 for approximately 20-30 minutes. Top with a sprinkle of cheddar cheese and bake uncovered about 5 more minutes

RICE COOKER CRAWFISH TAILS

Steps:

• In a large bowl, combine rice, green pepper, onion, green onions, crawfish tails, chicken broth, diced tomatoes, margarine, parsley, and Cajun seasoning. Pour into rice cooker, and cook for 1 cycle, or until liquid is absorbed, about 30 minutes. Taste, and adjust seasonings.

CRAWFISH AND RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 1 cup onion and bell pepper; saute 5 minutes or until tender. Add crawfish, cheeses and soup. Cook over medium heat until cheese melts; stirring occasionally. Stir in wild rice and remaining ingredients. Spoon into a 13 x 9 inch baking dish coated with cooking spray. Bake at 350 degrees for 30 minutes.