Community Pick
Louisiana Crawfish Casserole
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I cut this recipe out of a Baton Rouge newspaper about ten years ago. It's fantastic served with garlic bread.
- Ready In:
- 1hr 15mins
- Serves:
- Units:
45
People talking
ingredients
- 1 lb crawfish tail
- 1 (10 3/4 ounce) can French onion soup
- 1 (10 3/4 ounce) 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
- Mix all ingredients except cheeses and pour into a large greased casserole.
- Cover and bake at 350 degrees for 45 minutes.
- Uncover and sprinkle cheeses over casserole.
- Return to oven and bake for 15 minutes more.
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RECIPE MADE WITH LOVE BY
@mailbelle
Contributor
@mailbelle
Contributor
"I cut this recipe out of a Baton Rouge newspaper about ten years ago. It's fantastic served with garlic bread."
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I add some chopped cajun sausage absolutely delicious.Reply
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What if you double recipe - do you leave in longer in oven?Replies 1
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This is a wonderful recipe. I precooked the veggies first and added a pack of crumbled bacon, a teaspoon of garlic and some Tony's to it. I cooked long grain rice for 15 minutes prior to adding. Will definitely keep this one to make again!Reply
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Do I put the rice in the dish UNCOOKED? That’s what the reviews all say. Although the recipe calls for “cooked rice” please help- plan to make this dish tonight.Replies 1
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Wow, this was amazing!! Made a few small modifications (described in "Tweaks" section) but my family loved it. Made it for Fat Tuesday and will definitely make again. This one is a keeper!!Reply
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