"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Crawfish & Rice Casserole Recipe

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This recipe for Crawfish & Rice Casserole, by , is from The BENOIT Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Tharp
Added: Saturday, August 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 stick butter or oleo; 1 box broccoli (cooked and chopped), 1 lb crawfish, 1 can cream of mushroom soup, 8 oz mild Mexican cheese, onions, celery, and bell peppers (to taste) 4 cups cooked rice

Directions:
Directions:
Melt butter, add vegetables and cook until wilted. Add crawfish and cook for about 5 minutes. Add broccoli, cream of mushroom soup and cooked rice. Mix well and season to taste. Put in a greased 13x9 pan and cook covered at 350 about 30 minutes

Personal Notes:
Personal Notes:
This recipe was given to me by Darlene Hebert, a co-worker, who comes from Welsh.....a good french family and a good cook!

 

 

 

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