Shrimp and Rice Casserole (Or Crawfish) |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is not spicy. I usually use the mild Rotel tomatoes. BUT when I double this I use one mild and one hot Rotel. Ingredients:
1 large bell pepper, chopped |
1 large onion, chopped |
1/2 cup butter |
2 cups raw rice |
2 lbs shrimp, peeled (frozen kind) or 2 (1 lb) packages crawfish, tailmeat (frozen kind) |
1 (10 ounce) can diced rotel tomatoes |
1 (10 3/4 ounce) can french onion soup |
1 (10 3/4 ounce) can cream of chicken soup |
Directions:
1. Saute onions and bell pepper in butter until soft.
2. Combine all ingredients and mix well.
3. Pour in ungreased baking dish.
4. Cover with foil and bake at 325°F for 1 hour, BUT DURING THE LAST 15 minutes remove foil.
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