Crawfish casserole
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Paula St. Romain vcjk47b- | ||
| 1 | pack | (8 oz.) cream cheese -- |
| Cubed | ||
| 1 | Stick margarine | |
| 2 | tablespoons | Margarine |
| 2 | pounds | Peeled crawfish tails |
| 1 | large | Onion -- chopped |
| 1 | large | Bell pepper -- chopped |
| 1 | pack | (8 oz.) fresh mushrooms -- |
| Slic | ||
| 1 | (10 3/4oz.) can cream of | |
| Mushroom soup | ||
| 1 | To 2 cups cooked rice | |
| 1 | tablespoon | Garlic powder -- or to |
| Taste | ||
| ½ | teaspoon | Red pepper |
| 3 | dashes | White pepper |
| 1½ | cup | Grated Velvetta cheese |
| 1 | cup | Canned fried onion rings |
Directions
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