Crawfish Casserole
Ingredients
- 1 lb. ground beef
- 1 lb. ground pork sausage
- 1 onion, finely chopped
- 1 bell pepper, finely chopped
- 3 stalks celery, finely chopped
- 1 stick margarine
- 1 (1-lb.) bag chopped broccoli, thawed
- 2 lbs. crawfish tails
- 2 (10 3/4-oz.) cans cream of mushroom soup
- 2 (10 3/4-oz.) cans cream of celery soup
- 2 1/2 cups raw rice, cooked according to package directions
- Parmesan cheese, grated
Instructions
1. Brown beef and sausage in a large skillet. Remove meat and drain.
2. Sauté onion, bell pepper and celery in margarine until transparent. Add broccoli and cook on medium heat for 5 minutes. Add crawfish tails, browned beef and sausage and soups. Mix well and add cooked rice.
3. Place in 2 deep (8x10-inch) baking dishes. Sprinkle with cheese. Bake in a preheated 350-degree oven for 45 minutes until bubbly.
Note: This freezes well, but don’t add rice until dish is removed from freezer and completely thawed.
Source: The Advocate - Baton Rouge, La (Rhonda Pearson)
2. Sauté onion, bell pepper and celery in margarine until transparent. Add broccoli and cook on medium heat for 5 minutes. Add crawfish tails, browned beef and sausage and soups. Mix well and add cooked rice.
3. Place in 2 deep (8x10-inch) baking dishes. Sprinkle with cheese. Bake in a preheated 350-degree oven for 45 minutes until bubbly.
Note: This freezes well, but don’t add rice until dish is removed from freezer and completely thawed.
Source: The Advocate - Baton Rouge, La (Rhonda Pearson)
Recipe Info
Views
171
Date
February 16, 2006
Categories
Casseroles