Out Of This World Crawfish And Rice Casserole Recipes

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LOUISIANA CRAWFISH CASSEROLE



Louisiana Crawfish Casserole image

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

Provided by mailbelle

Categories     Crawfish

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 13

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

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.

Nutrition Facts : Calories 386, Fat 18.2, SaturatedFat 10, Cholesterol 102.1, Sodium 953.1, Carbohydrate 37, Fiber 1.3, Sugar 2.3, Protein 18.6

LOUISIANA CRAWFISH CASSEROLE RECIPE - (4.1/5)



Louisiana Crawfish Casserole Recipe - (4.1/5) image

Provided by pchesil

Number Of Ingredients 13

1 pound 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 uncooked rice
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

Steps:

  • Mix all ingredients except cheeses and pour into a large greased casserole pan. 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 AND RICE CASSEROLE



Crawfish and Rice Casserole image

From Holly Clegg's Trim and Terrific Cookbook. Filling and tasty casserole that can be froze ahead of time. OAMC recipe. Recipe says that cooked shrimp can be substituted and wild rice can be used instead of regular rice.

Provided by Watkinslady30

Categories     Rice

Time 1h

Yield 12-14 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
2 large onions, chopped
2 large green bell peppers, seeded and chopped
2 lbs crawfish tails, rinsed and drained
8 ounces fat free cream cheese, cubed
10 3/4 ounces 98% fat-free cream of mushroom soup
4 ounces Velveeta reduced fat cheese product, cubed
6 cups cooked rice
2 bunches green onions, chopped
1 teaspoon garlic, minced
1/4 teaspoon cayenne pepper
white pepper, dash of

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.

Nutrition Facts : Calories 256.9, Fat 4.5, SaturatedFat 1.4, Cholesterol 86.3, Sodium 302.8, Carbohydrate 34.1, Fiber 1.6, Sugar 3.1, Protein 18.8

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