Louisiana Crawfish Casserole

I cut this recipe out of a Baton Rouge newspaper about ten years ago. It's fantastic served with garlic bread.

• Ready In: 1 hr 15 mins
• Serves: 8

Ingredients

• 1  lb crawfish tail
• 1 (10 3/4ounce) can  French onion soup
• 1 (10 3/4ounce) can  cream of mushroom soup
• 1 (10 ounce) can Rotel tomatoes & chilies
• 1 1⁄2 cups rice, cooked
• 1⁄3 cup butter, melted
• 1⁄4 cup  chopped bell pepper
• 1⁄2 cup  chopped green onion
• 1⁄3 cup  chopped fresh parsley
• 1  cup  chopped celery
•  salt and pepper
• 1⁄2 cup  grated monterey jack cheese
• 1  cup  grated cheddar cheese

Directions

1. Mix all ingredients except cheeses and pour into a large greased casserole.
2. Cover and bake at 350 degrees for 45 minutes.
3. Uncover and sprinkle cheeses over casserole.
4. Return to oven and bake for 15 minutes more.