Crawfish Casserole by Algie Petrere

1 pound crawfish tails,  cooked & peeled (frozen OK)
1 package yellow saffron rice (5 oz)
1 can cream of mushfroom soup
1 can Rotel Tomatoes - 10 oz
1 bell pepper, chopped
1 onion, choppped
1 stick margarine, melted
5 slices American cheese

Cook rice per package directions.
Saute` pepper and onion in margarine and add to the pepper and onions. 
Add crawfish and simmer for 10 minutes.

Add soup and rice.
Put in casserole sprayed with Pam, top with slices of cheese.  Bake at 350 degrees for 30 minutes or until bubbly.

Option:  Shrimp is makes a good substitute for the crawfish.