Crawfish Casserole
Added August 20, 2007 | Recipe #247700
Total Time:
Prep Time:
Cook Time:
This recipe is to die for. I bring it to covered dish dinners and there never a bit left. My sons request this when they drop by and take any leftovers home. As a personal preference, I use Louisiana crawfish, not the Chinese frozen. I do think there is a definite taste difference.
Ingredients:
1 (10 ounce) package
frozen
seasoning
, blend
1 lb
crawfish tail
1 (8 ounce) box
zatarain's
yellow rice mix
1 (10 ounce) can
Ro-Tel tomatoes
1 (10 ounce) can
condensed golden mushroom soup
1 (8 ounce) package
Mexican blend cheese
, shredded
Directions:
1
Cook yellow rice mix according to package directions. Spray skillet with Pam and saute seasoning mix.
2
When seasoning mix is tender, add tomatoes and crawfish. Simmer this until rice is cooked.
3
Remove cooked rice from heat and add mushroom soup to rice.
4
Spray 13 x 9 casserole dish with Pam. Pour rice mixture into casserole dish. Fold crawfish mixture into rice. Top with Mexican cheese.
5
Bake at 350 for 20-30 minute.
Ratings & Reviews:
This dish was okay; however, not something I think I would make again unless I added some seasoning. It was rather bland IMO. I followed the directions completely and used fresh Louisiana crawfish tails but it just didn't come out like I was hoping.
Perhaps the addition of some Tony's or some other seasoning would enhance the taste.
I'm sorry I couldn't give this a higher review, but I didn't even finish my helping. My DH and 2 of my 3 kids that tried it liked it okay, but agreed that it needed something.
0 people found this review Helpful.
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Nutritional Facts for Crawfish Casserole
Serving Size: 1 (269 g)
Servings Per Recipe: 6
Amount Per Serving
% Daily Value
Calories 384.2
Calories from Fat 156
40%
Total Fat 17.3 g
26%
Saturated Fat 9.5 g
47%
Cholesterol 123.6 mg
41%
Sodium 1080.9 mg
45%
Total Carbohydrate 38.5 g
12%
Dietary Fiber 5.4 g
21%
Sugars 4.4 g
17%
Protein 25.5 g
51%
The following items or measurements are not included:
yellow rice mix
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