Crawfish casserole

 
                             CRAWFISH CASSEROLE
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Casseroles                       Rice
                 Main dish                        Fish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         St. Romain vcjk47b-
    1      package       cream cheese -- (8 oz.) cubed
    1      Stick         margarine
    2      tablespoons   Margarine
    2      pounds        Peeled crawfish tails
    1      large         Onion -- chopped
    1      large         Bell pepper -- chopped
    1      package       fresh mushrooms -- (8 oz.) slic
    1      can           cream of -- (10 3/4oz.)
                         Mushroom soup
    1      cups          cooked rice -- (1 to 2)
    1      tablespoon    Garlic powder -- or to taste
      1/2  teaspoon      Red pepper
    3      Dashes        white pepper
    1 1/2  cups          Grated Velvetta cheese
    1      Cup           canned fried onion rings
 
 In a double broiler, melt stick of butter and add cubed cream cheese. Stir 
 over low heat until cheese is melted. In seperate skillet, melt 2 
 tablespoons margarine and saute' crawfish tails, onions, bell pepper and 
 mushrooms until seasonings are limp. Add the mushroom soup and cooked 
 rice. Stir in garlic powder and peppers. Add the cream cheese and 
 margarine mixture to crawfish mixture. Stir and check for seasoning. Put 
 in greased casserole. Top with grated Velvetta cheese and fried onion 
 rings. Bake in 350* oven for 30 minutes or until bubbly. Serves 8 to 10 . 
 Freezes well and can  be made a day before you need to serve it. Shrimp 
 also can be substituted for the crawfish. (wrv)
  
 
 
 
 
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