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"Food is an important part of a balanced diet."--Fran Lebowitz

Leblanc's Crawfish Casserole Recipe

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This recipe for Leblanc's Crawfish Casserole is from From Our Families to Yours - T&S Brass, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (8-oz.) Package cream cheese, cubed
1 Stick margarine
2 tbsp. margarine
2 lb. Peeled crawfish tails
1 Large onion, chopped
1 Large bell pepper, chopped
1 (8-oz.) Package fresh mushrooms, sliced
1 (10-3/4 oz.) Can cream of mushroom soup
2 c. Cooked rice
1 tbsp. Garlic powder or to taste
1/2 tsp. Red pepper
3 Dashes white pepper
1-1/2 - 2 c. Grated Velveeta cheese
1 c. Canned friend onion rings
Directions:
Directions:
Preheat oven to 350 degrees.

In a double boiler, melt stick or margarine and add cubed cream cheese. Stir over low heat until cheese is melted. In separate skillet, melt 2 tbsp. margarine and saute crawfish tails, onions bell pepper and sliced mushrooms until seasonings are limp. Add the cooked rice and the mushroom soup. Stir in the garlic powder and the different peppers. Add the cream cheese and margarine mixture to the crawfish mixture. Stir and check for seasonings.

Put into a greased casserole dish. Top with grated Velveeta cheese and fried onion rings.

Bake in a 350º oven for about 30 minutes or until bubbly.

 

 

 

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