Crawfish and Rice Casserole

Crawfish and Rice Casserole
Photo by Karry Hosford


  • 1 cup chopped green onions
  • 3 cups cooked wild rice
  • ¼ teaspoon ground red pepper
  • 2 cups cooked long-grain white rice
  • 1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup, undiluted
  • Cooking spray
  • 2 pounds frozen cooked peeled and deveined crawfish tail meat, rinsed and drained
  • + 5 more ingredients
    • 1 cup chopped green bell pepper
    • 4 ounces light processed cheese, cubed (such as Velveeta Light)
    • ½ teaspoon salt
    • 1 (6.5-ounce) tub light garlic-and-herbs spreadable cheese (such as Alouette Light)
    • 1 cup chopped onion

Preheat oven to 350°. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 1 cup onion and bell pepper; sauté 5 minutes or until tender. Add crawfish, cheeses, and soup. Cook over medium heat until cheese melts, stirring occasionally. Stir in wild rice and remaini...

View full recipe at My Recipes


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