Crawfish Casserole

Crawfish Casserole

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Janis McRae


One of many great crawfish recipes around Louisiana! Fresh or frozen crawfish tails may be used. If using fresh crawfish, saute lightly with a touch of cajun seasonings.


★★★★★ 1 vote


  • 1 c
    bell pepper, chopped
  • 1 c
    celery, chopped
  • 1 large
    onion, chopped
  • 1 stick
  • 2 lb
    crawfish tails, see note abover
  • 1 can(s)
    cream of mushroom soup
  • 1 can(s)
    cheddar cheese soup
  • ·
    parsley flakes
  • 1/2 bunch
    green onion tops, chopped
  • 2 c
    cooked long grain rice
  • ·
    crushed cornflakes or potato chips.

How to Make Crawfish Casserole


  1. Saute vegetables in butter. If using raw crwfish tails, saute in butter with vegetables.
  2. Add soups. Then parsley, and onion tops and pepper to taste.
  3. Next add rice and mix well.
  4. Place in greased casserole and top with crushed cornflakes or potato chips.
  5. Bake at 350 degrees for about 20 to 25 minutes.

    This dish may be mixed up and frozen then baked later. If freezing do not add cornflakes or potato chips at this time as this will make them soggy when cooked.

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