Crawfish Casserole Recipes Recipe Fo Recipe Cards

CRAWFISH CASSEROLE

Steps:

• 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.
• 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.
• 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.

LOUISIANA CRAWFISH CASSEROLE

Steps:

• 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.

CRAWFISH CASSEROLE

Steps:

• Cook yellow rice mix according to package directions. Spray skillet with Pam and saute seasoning mix.
• When seasoning mix is tender, add tomatoes and crawfish. Simmer this until rice is cooked.
• Remove cooked rice from heat and add mushroom soup to rice.
• Spray 13 x 9 casserole dish with Pam. Pour rice mixture into casserole dish. Fold crawfish mixture into rice. Top with Mexican cheese.
• Bake at 350 for 20-30 minute.

CRAWFISH MICHELLE

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Grease a 2-quart casserole dish with cooking spray.
• Melt 2 tablespoons of butter in a saucepan over medium heat. Stir in the chopped onion and shallots; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the chicken stock and bring to a boil over high heat. Reduce heat to medium and simmer until the chicken stock has reduced to half its original volume, about 5 minutes. Pour in the heavy cream; whisk in the Dijon mustard, horseradish, cayenne pepper, paprika, salt, and pepper. Bring to a simmer and cook 3 to 5 minutes, stirring occasionally.
• While the sauce is cooking, melt 3 tablespoons of butter in a skillet over medium heat. Stir in the garlic and green onions; cook and stir until the aroma of the garlic has mellowed, about 5 minutes. Add the crawfish tails and cook until hot. Stir the crawfish mixture into the sauce along with the Parmesan cheese. Pour into the prepared casserole dish and sprinkle with bread crumbs.
• Cook under the preheated broiler until the bread crumbs are golden brown. Let stand for a few minutes before serving.

CRAWFISH AND RICE CASSEROLE

Steps:

• Preheat oven to 350°F Coat a 2 or 3 quart casserole dish with nonstick cooking spray.
• In a large nonstick skillet, heat olive oil over medium heat, and saute the onion and pepper until tender, about 5 minutes.
• Add the crawfish tails and cream cheese, cooking until the cream cheese is creamy.
• Add the cream of mushroom soup and cheese spread, cooked rice, green onions, garlic, cayenne pepper, and white pepper.
• Transfer the mixture to the prepared dish coated with nonstick cooking spray.
• Bake uncovered, for 30 minutes, or until well heated. Serve.

LOW CARB CRAWFISH CASSEROLE

Steps:

• Preheat oven to 350˚F. Heat the oil in a large skillet over medium heat. Add the vegetables and the red pepper flakes and cook, stirring, until the onion is transparent.
• Remove skillet from heat. Stir in the crawfish tails, mayonnaise, and black pepper.
• Spoon mixture into a buttered 1 quart casserole dish. Bake about 30 minutes, or until bubbly. Top with shredded cheese and and bake 5 minutes more. Serve immediately.