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
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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