Crawfish Casserole


PREP TIME: 40 Minutes SERVES: 6

2 tbsps unsalted margarine

1 cup chopped celery

1 cup chopped bell pepper

1 cup chopped onion

1 (10 ¾ oz can) cream of celery soup

1 lb fresh crawfish tails

2½ cups cooked rice

½ cup chopped green onion tops

½ cup chopped parsley

¼ tsp salt

1 tsp black pepper


Melt margarine in a two-quart microwave safe dish. Add celery, bell pepper and onion. Cover and microwave on high until vegetables are tender. Blend in soup, rice, green onions, parsley and season with salt and pepper. Add crawfish and remaining ingredients. Put in a lightly greased 9-inch X 2-inch skillet. Bake at 375 degrees F for 30 minutes.