Crawfish and Rice Casserole |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 8 |
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You can combine the ingredients ahead, refrigerate the dish for a day, then pop it into the oven. Recipe is from Cooking Light magazine. Prep time does not include cooking time for wild rice and crawfish. Ingredients:
cooking spray |
1 cup onion, chopped |
1 cup green bell pepper, chopped |
2 lbs crawfish tail meat, rinsed and drained (cooked, peeled, and deveined) |
4 ounces light processed cheese, cubed (such as velveeta) |
1 (6 1/2 ounce) container light garlic & herb spreadable cheese (such as alouette light) |
1 (10 3/4 ounce) can reduced-fat cream of mushroom soup, undiluted |
3 cups wild rice, cooked |
2 cups long-grain white rice |
1 cup green onion, chopped |
1/2 teaspoon salt |
1/4 teaspoon ground red pepper (cayenne) |
Directions:
1. Preheat oven to 350 degrees F. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 1 cup onion and bell pepper; saute 5 minutes or until tender. Add crawfish, cheeses and soup. Cook over medium heat until cheese melts; stirring occasionally. Stir in wild rice and remaining ingredients. Spoon into a 13 x 9 inch baking dish coated with cooking spray. Bake at 350 degrees for 30 minutes.
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