Seafood

Crawfish Casserole

SUBMITTED BY: Annette Adams
INGREDIENTS:

1 stick butter
1 can Cream of Chicken Soup
1 can Cream of Mushroom Soup
1 can Rotel tomatoes, drained
10 oz. pkg. Mahatma yellow saffron rice
1-2 lbs. crawfish tails
3 cups shredded cheddar
1 onion, chopped
1 bell pepper, chopped

DIRECTIONS:

Saute onion and bell pepper. Add crawfish, soups and Rotel. Add rice that's been cooked and cooled. Season to taste.

Pour into 9x13 inch baking dish and top with cheese. Bake at 325 degrees F for 40 minutes.