Best Out Of This World Crawfish And Rice Casserole Recipes

LOUISIANA CRAWFISH CASSEROLE

Steps:

• Mix all ingredients except cheeses and pour into a large greased casserole.
• Cover and bake at 350 degrees for 45 minutes.
• Uncover and sprinkle cheeses over casserole.
• Return to oven and bake for 15 minutes more.

CRAWFISH CASSEROLE

Steps:

• Preheat the oven to 300°F. Lightly coat a 9 x 13-inch casserole dish with cooking spray.
• Melt the butter in a large sauté pan set over medium heat. Add the onion and cook for about 8 minutes. Add the crawfish, bell pepper, and green onions, and cook for 5 minutes. Add the mushrooms, parsley, garlic powder, cayenne, black pepper, and salt and cook for 5 minutes. Remove the pan from heat, add 2 cups of the bread crumbs and the egg, and stir well.
• Pour the mixture into the casserole dish and top with the remaining 1/2 cup bread crumbs. Bake for 25 minutes or until the casserole is set and the bread crumbs are golden brown.

CRAWFISH CASSEROLE

Steps:

• Cook yellow rice mix according to package directions. Spray skillet with Pam and saute seasoning mix.
• When seasoning mix is tender, add tomatoes and crawfish. Simmer this until rice is cooked.
• Remove cooked rice from heat and add mushroom soup to rice.
• Spray 13 x 9 casserole dish with Pam. Pour rice mixture into casserole dish. Fold crawfish mixture into rice. Top with Mexican cheese.
• Bake at 350 for 20-30 minute.

SHRIMP AND RICE CASSEROLE (OR CRAWFISH)

Steps:

• Saute onions and bell pepper in butter until soft.
• Combine all ingredients and mix well.
• Pour in ungreased baking dish.
• Cover with foil and bake at 325°F for 1 hour, BUT DURING THE LAST 15 minutes remove foil.

LOUISIANA CRAWFISH (OR SHRIMP) CASSEROLE

Steps:

• 1. Preheat oven to 375 F. In heavy pot saute diced onions, celery and bell pepper in butter for about 10 minutes.
• 2. Stir in soup and minced garlic and remove from heat. Add crawfish, (or shrimp), rice, green onions, parsley and liquid crab boil and mix well. Taste and adjust seasonings as needed.
• 3. Pour mixture in a buttered casserole dish. For breadcrumb topping, mix melted butter and breadcrumbs together until all butter is absorbed. Lightly sprinkle over seafood mixture, not too heavy. If not using breadcrumbs, top with grated cheese of your choice if desired.
• 4. Bake for 30 minutes. If casserole has been refrigerated, bake for 50 minutes. If frozen back for 1 hour 15 minutes covered with foil and remove foil the last 30 minutes. When cheese is nice and golden and casserole is hot and bubbly then it's done. Freezes well. Recipe can be doubled. Cream of Shrimp is mild and very good in this casserole. Cream of mushroom or celery is a little stronger but still has a good flavor. If you like mushrooms or rotel or diced tomatoes, feel free to add them.

CRAWFISH AND RICE CASSEROLE

Steps:

• Preheat oven to 350°F Coat a 2 or 3 quart casserole dish with nonstick cooking spray.
• In a large nonstick skillet, heat olive oil over medium heat, and saute the onion and pepper until tender, about 5 minutes.
• Add the crawfish tails and cream cheese, cooking until the cream cheese is creamy.
• Add the cream of mushroom soup and cheese spread, cooked rice, green onions, garlic, cayenne pepper, and white pepper.
• Transfer the mixture to the prepared dish coated with nonstick cooking spray.
• Bake uncovered, for 30 minutes, or until well heated. Serve.

CRAWFISH RICE CASSEROLE

Steps:

• 1. Cook rice according to package directions. Set aside
• 2. Melt butter in large skillet. Add finely chopped onion and bell pepper. Cook until soft.
• 3. Add crawfish tails and Tony's seasoning. Cook about 3 minutes. Add Rotel tomatores (make sure they are drained, the heat is in the liquid) and cream of mushroom soup. Mix well.
• 4. Combine with cooked rice and put into large casserole dish 9x13 (Spray with Pam to make it easy to clean)
• 5. Bake covered at 350 for approximately 20-30 minutes. Top with a sprinkle of cheddar cheese and bake uncovered about 5 more minutes

CRAWFISH AND RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 1 cup onion and bell pepper; saute 5 minutes or until tender. Add crawfish, cheeses and soup. Cook over medium heat until cheese melts; stirring occasionally. Stir in wild rice and remaining ingredients. Spoon into a 13 x 9 inch baking dish coated with cooking spray. Bake at 350 degrees for 30 minutes.