Crawfish Casserole Recipe
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Crawfish Casserole Recipe
Crawfish Casserole Ingredients:
1 package (8 oz.) cream cheese, cubed
1 stick margarine
2 tbsp margarine
2 lb peeled crawfish tails
1 large onion, chopped
1 large bell pepper, chopped
1 package (8 oz.) fresh mushrooms, slice
1 (10 3/4oz.) cream of
mushroom soup
1 cup cooked rice, (1 to 2)
1 tbsp garlic powder, or to taste
1/2 tsp red pepper
3 dash white pepper
1 1/2 cup grated Velveta cheese
1 cup canned fried onion rings
Crawfish Casserole Preparation:
In a double broiler, melt stick of butter and add cubed cream cheese. Stir
over low heat until cheese is melted. In separate skillet, melt 2
tablespoons margarine 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
margarine mixture to crawfish mixture. Stir and check for seasoning. Put
in greased casserole. Top with grated Velveta cheese and fried onion
rings. Bake in 350* oven for 30 minutes or until bubbly. Freezes well.
Shrimp also can be substituted for the crawfish.
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Per Serving (excluding unknown items): 170 Calories; 14g Fat (74.7%
calories from fat); 1g Protein; 10g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 168mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 3
Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00
| “In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind.” | | a nation taste-blind.” M.F.K. Fisher |
| “This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” | | Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
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