"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Crawfish Casserole Recipe

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This recipe for Crawfish Casserole, by , is from A Taste of Geismar, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Raymond Seneca - E Department
Added: Wednesday, January 10, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 (8 oz.) pkg. cream cheese
1 stick margarine
2 T. margarine
2 lbs. crawfish tails
1 onion
1 bell pepper
1 (10-3/4 oz.) can mushroom soup
1 to 2 c. cooked rice
1 T. garlic powder
1/2 tsp. red pepper
3 tsp. black pepper
1 1/2 c. grated cheese
1 can fried onion rings

Directions:
Directions:
In a double boiler, melt stick of margarine and cubed cream cheese. Stir over low heat until cheese is melted. In separate skillet, melt 2 tablespoons margarine and saute crawfish tails, onion, 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 process cheese and fried onion rings. Bake in 350F oven for about 30 minutes or until bubbly.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
not too long

 

 

 

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