Cajun Crawfish and Rice Casserole

Cajun Crawfish And Rice Casserole

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Lots of gooey deliciousness in this casserole. Enjoy!


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30 Min
40 Min


  • ·
    cooking spray
  • 1 c
    onion, chopped
  • 1 c
    green bell pepper, chopped
  • 2 lb
    crawfish tails, rinsed and drained, peeled and deveined
  • 4 oz
    light processed cheese, cubed (velveeta)
  • 1
    6 1/2 oz. container light garlic & herb spreadable cheese (such as alouette)
  • 1 can(s)
    reduced fat cream of mushroom soup, undiluted
  • 3 c
    wild rice, cooked
  • 2 c
    long grain white rice, cooked
  • 1 c
    green onion, chopped
  • 1/2 tsp
  • 1/4 tsp
    cayenne pepper (or more to taste)

How to Make Cajun Crawfish and Rice Casserole


  1. Preheat oven to 350 degrees. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
  2. Add 1cup onion and bell pepper and saute 5 minutes or until tender. Add crawfish, cheeses, and soup.
  3. Cook over medium heat until cheese melts, stirring occasionally. Stir in wild rice and remaining ingredients. Spoon into a 9 x 13 baking dish, coated with cooking spray. Bake at 350 for 30 minutes.

Printable Recipe Card

About Cajun Crawfish and Rice Casserole

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: American
Dietary Needs: Low Fat

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