Crawfish and Rice Casserole

Name: Crawfish and Rice Casserole
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 8 serving(s)
Ingredients: cooking spray; 1 cup onion, chopped; 1 cup green bell pepper, chopped; 2 lbs crawfish tail meat, rinsed and drained (cooked, peeled, and deveined); 4 ounces light processed cheese, cubed (such as velveeta); 1 (6 1/2 ounce) container light garlic & herb spreadable cheese (such as Alouette Light); 1 (10 3/4 ounce) can reduced-fat cream of mushroom soup, undiluted; 3 cups wild rice, cooked; 2 cups long-grain white rice; 1 cup green onion, chopped; 1/2 teaspoon salt; 1/4 teaspoon ground red pepper (cayenne)

Submitted by DailyInspiration

"You can combine the ingredients ahead, refrigerate the dish for a day, then pop it into the oven. Recipe is from Cooking Light magazine. Prep time does not include cooking time for wild rice and crawfish."

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Ready In:: 40mins
Ingredients:: 12
Serves:: 8

ingredients

cooking spray
1 cup onion, chopped
1 cup green bell pepper, chopped
2 lbs crawfish tail meat, rinsed and drained (cooked, peeled, and deveined)
4 ounces light processed cheese, cubed (such as velveeta)
1 (6 1/2 ounce) container light garlic & herb spreadable cheese (such as Alouette Light)
1 (10 3/4 ounce) can reduced-fat cream of mushroom soup, undiluted
3 cups wild rice, cooked
2 cups long-grain white rice
1 cup green onion, chopped
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon ground red pepper (cayenne)

directions

Preheat oven to 350 degrees F. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 1 cup onion and bell pepper; saute 5 minutes or until tender. Add crawfish, cheeses and soup. Cook over medium heat until cheese melts; stirring occasionally. Stir in wild rice and remaining ingredients. Spoon into a 13 x 9 inch baking dish coated with cooking spray. Bake at 350 degrees for 30 minutes.