"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Creole Country Casserole Recipe

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This recipe for Creole Country Casserole, by , is from The Vision of Hope Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Terry Boudreaux
Added: Tuesday, April 8, 2008


1 pkg, (3 oz.) cream cheese
1 can condensed golden mushroom sup
1 tsp. salt
1/4 tsp. Tabasco sauce
Dash ground red pepper
3 cups cooked rice
2 cups crawfish tails
1 cup frozen green peas, thawed
1/4 cup chopped pimentos
2 tbsp. butter
1 cup chopped onions
1 cup chopped celery
1 clove garlic, minced
1/2 cup grated Cheddar cheese

Melt cream cheese. Mix with soup, seasonings, rice, crawfish, peas and pimentos. Melt butter in skillet. Add onions, celery and garlic; cook until tender. Combine with rice mixture. Turn into shallow 2 quart casserole. Top with cheese. Cover and bake at 350 degrees for 25-30 minutes.

Number Of Servings:
Number Of Servings:
Serves 6




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