Crawfish Casserole 1

1/4 cup margarine

1 bell pepper, chopped

1 onion chopped

1 can Rotel tomatoes (diced)

1 can cream of mushroom soup

1 pound crawfish tails

Two 5-ounce packs of yellow rice mix

8 ounces shredded cheddar cheese

Preheat oven: 350F.

Cook yellow rice mix according to directions on bag. In separate pot, saute pepper and onion. Add Rotel tomatoes and cream of mushroom soup. Bring to a boil, then add crawfish tails. Cook over low heat for 30 minutes. Add rice and mix well. Put in 9 x 12 inch baking dish that has been sprayed with Pam or equivalent. Sprinkle cheese over top and bake until cheese is bubbly.

This dish freezes well. Wait until ready to use before adding cheese.

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Cajun Country -- New Iberia, Louisiana