Crawfish and Rice Casserole
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- cooking spray
- 236.59 ml onion, chopped
- 236.59 ml green bell pepper, chopped
- 907.18 g crawfish tail meat, rinsed and drained (cooked, peeled, and deveined)
- 113.39 g light processed cheese, cubed (such as velveeta)
- 184.27 g container light garlic & herb spreadable cheese (such as Alouette Light)
- 304.75 g can reduced-fat cream of mushroom soup, undiluted
- 709.77 ml wild rice, cooked
- 473.18 ml long-grain white rice
- 236.59 ml green onion, chopped
- 2.46 ml salt
- 1.23 ml 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.
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RECIPE SUBMITTED BY
DailyInspiration
United States