Crawfish rice casserole

Yield: 1 Servings

Measure Ingredient
1 pounds Crawfish tails
½ \N Stick oleo
1 large Onion; chopped
¼ cup Parsley
1 can Onion soup
1 can Cream of shrimp soup
½ cup Chopped mushrooms
1 can Rotel tomatoes
1 \N Bell pepper
½ cup Green onions
1½ cup Uncooked rice

Rinse and drain rice. In Dutch oven, saute onion, peppers and parsley. Add mushrooms, crawfish, all soups, tomatoes and ½ can of water. Add salt and pepper. Stir in rice. Bake covered at 350 for 1 hour. Stir lightly after 15 minutes. :)

Posted to Bakery-Shoppe Digest by Lee Ann Hamm <lhamm@...> on Feb 12, 1998

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