Crawfish and Rice Casserole

Name: Crawfish and Rice Casserole
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 184 grams light garlic-and-herbs spreadable cheese (such as Alouette Light); 305 grams condensed reduced-fat, reduced-sodium cream of mushroom soup, undiluted; 473 milliliters cooked long-grain white rice; 710 milliliters cooked wild rice; 237 milliliters chopped green bell pepper; 237 milliliters chopped green onions; 0 teaspoons ground red pepper; 907 grams frozen cooked peeled and deveined crawfish tail meat, rinsed and drained; 237 milliliters chopped onion; 113 grams light processed cheese, cubed (such as Velveeta Light); 1 teaspoons salt

Crawfish and Rice Casserole might be just the main course you are searching for. This recipe covers 23% of your daily requirements of vitamins and minerals. This recipe serves 8. Watching your figure? This gluten free recipe has 433 calories, 34g of protein, and 11g of fat per serving. Head to the store and pick up bell pepper, garlic-and-herbs spreadable cheese, crawfish tail meat, and a few other things to make it today. To use up the cooked wild rice you could follow this main course with the Wild Rice and Dried Cranberry Cookies as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes. It will be a hit at your Autumn event.

Instructions

Preheat oven to 35

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Oven

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.

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Cooking Spray

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Frying Pan

Add 1 cup onion and bell pepper; saut 5 minutes or until tender.

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Bell Pepper

Onion

Add crawfish, cheeses, and soup. Cook over medium heat until cheese melts, stirring occasionally. Stir in wild rice and remaining ingredients. Spoon into a 13 x 9-inch baking dish coated with cooking spray.

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Cooking Spray

Wild Rice