Crawfish Casserole

Recipe by Sunshine Forever

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.

Top Review by Sherrybeth

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.

Ingredients Nutrition

  • 1 (10 ounce) packagefrozen seasoning, blend
  • 1 lb crawfish tail
  • 1 (8 ounce) boxzatarain'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


  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.

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