Saturday, June 15, 2013

Louisiana Crawfish Casserole


Louisiana Crawfish Casserole 1 lb crawfish tail 1 (10 3/4 ounce) can French onion soup 1 (10 3/4 ounce) can cream of mushroom soup 1 (10 ounce) can Rotel tomatoes & chilies 1 1/2 cups uncooked rice 1/3 cup butter, melted 1/4 cup chopped bell pepper 1/2 cup chopped green onion 1/3 cup chopped fresh parsley 1 cup chopped celery salt and pepper 1/2 cup grated monterey jack cheese 1 cup grated cheddar cheese Directions: Mix all ingredients except cheeses and pour into a large greased casserole. Cover and bake at 350 degrees for 45 minutes. Uncover and sprinkle cheeses over casserole. Return to oven and bake for 15 minutes more.