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Cheesy Crawfish Casserole

 

Crawfish Casserole recipe
208

Yield

12

servings

Prep

20

min

Cook

30

min

Ready

50

min

Trans-fat Free
 

Ingredients

1 package cream cheese
(8 oz.) cubed
1 stick margarine
*
2 tablespoons margarine
2 pounds crawfish tails
peeled
1 each onions
large, chopped
1 each sweet bell peppers
large, chopped
1 package mushrooms
(8 oz.), fresh, sliced
*
1 can cream of mushroom soup
(4oz.)
1 cups rice, cooked
up to 2
1 tablespoon garlic powder
or to taste
½ teaspoon red pepper flakes
*
3 Dashes white pepper
*
1 ½ cups velveeta cheese
grated
*
1 cup french fried onion ring
canned
*

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 sauté 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℉ (180℃) oven for 30 minutes or until bubbly Freezes well and can be made a day before you need to serve it. Shrimp also can be substituted for the crawfish.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 149g (5.3 oz)
Amount per Serving
Calories 48642% of calories from fat
 % Daily Value *
Total Fat 23g 35%
Saturated Fat 9g 43%
Trans Fat 0g
Cholesterol 334mg 111%
Sodium 1004mg 42%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 5%
Sugars g
Protein 90g
Vitamin A 19% Vitamin C 150%
Calcium 23% Iron 21%
* based on a 2,000 calorie diet How is this calculated?

 

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