Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles Rice
Main dish Fish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 oz Pkg cream cheese -- cubed
1/2 c Butter -- +2 tb
2 lb Crawfish tails -- peeled
1 lg Onion -- chopped
1 lg Bell pepper -- chopped
8 oz Pkg fresh mushrooms -- sliced
10 3/4 oz Can cream of mushroom soup
1 c cooked rice -- up to 2 c
1 tb Garlic powder -- or to taste
1/2 ts Red pepper
3 ds White pepper
1 1/2 c Velvetta cheese -- grated
1 Cup Canned fried onion rings
In a double broiler, melt 1/2 c butter and add cubed cream cheese.
Stir over low heat until cheese is melted. In separate skillet, melt
2 tb butter and saute crawfish tails, onions, bell pepper and
mushrooms until seasonings are limp. Add the mushroom soup and cooked
rice. Stir in garlic powder and peppers. Add the cream cheese and
butter mixture to crawfish mixture. Stir and check for seasoning. Put
in greased casserole. Top with grated Velvetta cheese and fried onion
rings. Bake in 350 F oven for 30 minutes or until bubbly.
Serves 8 to 10.
Freezes well and can be made a day before you need to serve it.
Shrimp also can be substituted for the crawfish.
