Crawfish Casserole

Sunshine Forever's Note:

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.

• Total Time: 1 hrs
• Prep Time: 15 mins
• Cook Time: 45 mins

Ingredients:

Servings: 6

• 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.

Reviews

[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.