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Ingredients
- 1 large onion (white), chopped
- 6 ounces cheddar cheese, grated
- 1 large bell pepper, chopped
- 4 ounces Parmesan cheese, grated
- 2 cups chopped fresh or One 10 ounce frozen broccoli
- 3 cups cooked rice
- One 10-3/4-ounce can of cream of mushroom soup
- 1/4 teaspoon garlic powder
- 2 pounds of crawfish tails
- 1/2 teaspoon salt
- 1/8 lb butter or margarine
- 1/4 tablespoon pepper
- One 2-ounce jar pimento, drained
- 3-5 dashes of Tabasco sauce
- One 16-1/2 ounce whole kernel corn, drained
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Recipe Info
Category : Casseroles
Rating : 0
Contributor : marc
Print Recipe
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Directions
Saute vegetables, until wilted add pimento, cheddar cheese - 4 ounces, Parmesan cheese 2 ounces until melted. Add cream of mushroom soup and crawfish, cook for 5 to 8 minutes, add
broccoli, corn, rice, salt, pepper and dashes of Tabasco sauce. Place in casserole dish. Sprinkle remainder of grated cheeses on top. Place uncovered in oven for 30 minutes. Serve with tossed arden salad, brown and serve rolls, garnish with stems of fresh parsley. Dust area near parsley with paprika to accent garnish.
Place appropriate serving on dinner plate. Arrange parsley stems and dust with paprika.
Serve salad in, individual salad bowls. Place buttered rolls in basket on table.
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