Out of this World Crawfish and Rice Casserole!
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- 1 c
- chopped celery
- 1 large
- white onion, chopped
- green pepper, chopped
- 1 1/2 tsp
- mined garlic
- 1 c
- butter, divided ( 2 sticks)
- 10 oz can cheddar cheese soup
- 10 oz an cream of mushroom soup
- 1 tsp
- salt or to taste
- 1 Tbsp
- tabasco sauce
- 1 small
- bunch of flat leaf parsley, chopped
- bunch of green onions, chopped
- 2 pkg
- of frozen crawfish tails, thawed, drained and rinsed (between 1 1/2 to 2lbs total)
- 2 c
- cooked rice
- 1 c
- panco bread crumbs
1Cook the rice and set aside.
2Saute' the celery, white onion, green pepper, and garlic in 3/4 cup (1 1/2 sticks of butter) in a sauce pan until tender.
3Remove from the heat and add the cheddar cheese soup, cream of mushroom soup, salt, pepper and Tabasco sauce.
4Stir in the parsley and green onions. Add the crawfish tails and rice and mix well.
5Spoon into a greased or non-stick 9x13 baking dish.
6Melt the remaining half a stick of butter in the microwave and pour over the 1 cup of panco crumbs in a bowl. When it is mixed well, spread over the top of casserole.
7Bake uncovered in a preheated 350 degree oven for 25-30 minutes.
*TIP: If you like your food with a bit more heat then feel free to add more Tabasco to your dish.