Crawfish Casserole

Name: Crawfish Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 2 pkg. Mahatma saffron rice; 1 lb. crawfish, boiled and peeled; 1/2 c. margarine; 1 bell pepper, chopped; 3/4 c. celery, chopped; parsley (optional); 1 c. cheese, grated; 1 can Ro-Tel tomatoes; 1 onion, chopped; 1 can cream of mushroom soup; 1 tsp. garlic powder

Eats Now Editorial Team · Seafood

Jump to Recipe

Crawfish Casserole – a delicious recipe with saffron rice, crawfish, margarine, bell pepper, celery, parsley. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

2 pkg. Mahatma saffron rice
1 lb. crawfish, boiled and peeled
1/2 c. margarine
1 bell pepper, chopped
3/4 c. celery, chopped
parsley (optional)
1 c. cheese, grated
1 can Ro-Tel tomatoes
1 onion, chopped
1 can cream of mushroom soup
1 tsp. garlic powder

1
Saute bell pepper, celery and onion in oleo.
2
Combine with tomatoes and steam on low fire, 10 minutes.
3
Cook rice according to directions.
4
Place rice and tomato mixture in casserole dish. Mix in soup, garlic and parsley.
5
Stir in crawfish.
6
Sprinkle grated cheese over top.
7
Bake at 325u00b0 for about 40 minutes or until bubbling.
8
Don't stir.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

Thank you for your rating!

Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 pkg. Mahatma saffron rice, 1 lb. crawfish, boiled and peeled, 1/2 c. margarine, 1 bell pepper, chopped, and more.

Yes, Crawfish Casserole falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Related Recipes

Tuna Casserole
Chinese Tuna
Deviled Crabs
Clam Chowder

Eats Now

Home Sitemap About Us Contact Privacy Policy Imprint

We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising. Privacy Policy