Beazell's Cook Book

Crawfish Casserole by Chet Bourg

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2 pounds crawfish tails
8 oz cream cheese
1 large onion chopped
1 bell pepper chopped
1 can cream of mushroom soup
½ cup green onions chopped
½ cup celery chopped
2 cups cooked rice
2 cups grated Velveeta cheese
1 cup fried onion rings (canned)
1 stick plus 2 Tbs. butter
Beazells to taste

Melt stick of butter and cream cheese over low heat.
In skillet melt 2 Tbs. butter.
Sauté onions, peppers, celery and green onions until onions are soft. Add soup and
Cooked rice and mix.
Add cream cheese and butter mixture and mix together. Add crawfish, stir in seasoning
Pour into casserole dish, top with cheese and onion rings, bake @ 350 for 30 min.


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