Crawfish Casserole

As I stated in my introduction, I like all kinds of seafood. Shrimp being on the "expensive" side, I decided to use crawfish tails. I call them the "poor man's" shrimp. Add a salad and roll for a meal. This recipe is included in Sylvia Woods' cookbook, Sylvia's Family Soul Food Cookbook.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  tablespoon olive oil
• 1⁄2 cup  chopped onion
• 1⁄4 cup  chopped  red pepper
• 1⁄4 cup green pepper
• 1⁄4 cup  yellow pepper
• 1⁄4 cup  sliced scallion, greens and whites
• 1  cup Miracle Whip
• 1  tablespoon Worcestershire sauce
• 1⁄4 teaspoon ground cayenne pepper
• 1⁄8 teaspoon fresh ground black pepper
• 1  lb  cooked crawfish tails, deveined cooked shrimp or 1  lb  peeled deveined  cooked shrimp
• 1⁄2 cup  breadcrumbs
• 1  cup  grated cheddar cheese

Directions

1. Prepare oven to 350 degrees F. In a large skillet, heat the oil over medium-high heat. Add onion and cook, stirring, until the onion is transparent, for about 2 minutes. Add the bell peppers and scallion and cook, stirring, for about 2 minutes longer.
2. In a large bowl, stir together the Miracle Whip, Worcestershire sauce, cayenne and black peppers. Stir in the crawfish tails, cooked onion and bell pepper mixture. Stir in the bread crumbs.
3. Spoon the mixture into a 1-quart casserole dish. Bake for 30 minutes or until the mixture is bubbly. Sprinkle the cheese on top and bake for 5 minutes longer or until cheese has melted. Serve immediately.