Friday, July 17, 2015

Crawfish Casserole

I love the weekends! Especially when they are full of fun, family, and good food! I am telling you this is one of the most tastiest things that you can pull out of the oven to feed your family, a crowd, or just to make ahead and freeze! It comes together quickly and just needs to bake for about an hour.

1# Crawfish tails
1 Can French Onion Soup
1 Can Cream of Mushroom Soup
2 Cans HOT Rotel
4 Stalks of celery chopped
1/2 an onion chopped
1 green bell pepper chopped
1/2 a bunch of green onions chopped
1 large raw jalapeno chopped
1 cup of uncooked white rice
1 tsp black pepper
1 tsp white pepper
1 tsp garlic salt
dash of cayenne pepper
dash of chipolte chili powder
1/2 cup  shredded Monterey Jack Cheese
1 cup shredded Cheddar Cheese

In a large bowl combine all ingredients but cheeses. Taste for seasoning. Pour into a greased large casserole dish. Bake covered in foil in 350* oven for 45 minutes. Take out, uncover, and sprinkle cheese on top. Cover and bake for 10 minutes. Remove again, remove foil and bake until cheese is melted and golden on top. Check for rice doneness as well at this time. IF for some reason your rice is not done, cover and bake for another five to ten minutes.


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