Cheesy Crawfish Casserole

Name: Cheesy Crawfish Casserole
Yield: 12
Cuisine: Fusion
Ingredients: cream cheese; margarine; margarine; crawfish tails; onions; sweet bell peppers; mushrooms; soup, cream of mushroom; rice, cooked; garlic powder; red pepper flakes; white pepper; velveeta cheese; french fried onion ring

Submitted by shackypuddin

Crawfish Casserole recipe

YIELD

12 servings

PREP

20 min

COOK

30 min

READY

50 min

Ingredients

PACKAGE CREAM CHEESE
(8 oz.) cubed

STICK MARGARINE *

TABLESPOONS MARGARINE

POUNDS CRAWFISH TAILS
peeled

EACH ONIONS
large, chopped

EACH SWEET BELL PEPPERS
large, chopped

PACKAGE MUSHROOMS
(8 oz.), fresh, sliced *

CAN CREAM OF MUSHROOM SOUP
(4oz.)

CUPS RICE, COOKED
up to 2

TABLESPOON GARLIC POWDER
or to taste

TEASPOON RED PEPPER FLAKES

DASHES WHITE PEPPER *

1 ½

CUPS VELVEETA CHEESE
grated *

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.