"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Crawfish Casserole Recipe

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This recipe for Crawfish Casserole, by , is from Home Cooking of the Hollenshead Family , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Finkbeiner Hicks
Added: Tuesday, April 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. crawfish tails, peeled
1 (med.) bell pepper
1 bunch green onions
1 tall can evaporated milk
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
3 c. cooked rice
1 (16-oz.) pkg. frozen chopped broccoli
1 (8-oz.) can mushrooms
1 stick margarine
16 oz. Velveeta cheese, Mexican
Tony Chachere's Creole Seasoning or cayenne pepper, to taste

Directions:
Directions:
Saute' peppers & green onions in margarine. Mix all other ingredients together. Bake in 9" x 13" dish at 350 for 45 min.

Personal Notes:
Personal Notes:
Linda is the daughter of Jeane (Hollenshead) Finkbeiner & the late Charles Finkbeiner. She is the granddaughter of the late Charlie & Carrie (Wade) Hollenshead. If fresh tails are used., saute' them with the onions & peppers. If you have a larger dish, you may want to use it. It really over-fills a 9" x 13".

 

 

 

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