Crawfish Casserole
A crawfish casserole recipe that's easy to make and full of cheese, crawfish tails, rice and southern spices.
Video
Ingredients
- ½ Cup Unsalted Butter
- 1 Small Yellow Onion diced
- 1 Small Green Bell Pepper diced
- 1 Tablespoon Old Bay Seasoning
- 1 10oz Can Cream of Shrimp Soup
- 1 10oz Can Cheddar Cheese Soup
- 2-½ lb cooked Crawfish Tails
- 3 Cups Cooked Rice
- 1 Cup Plain Breadcrumbs
- 2 Cups Freshly Grated Mature Cheddar Cheese divided
Instructions
- Preheat your oven to 350°F.
- Add the butter, diced onion and bell pepper to a large skillet and cook over medium-high heat until wilted.
- Add the Old Bay Seasoning and stir well.
- Add to a large mixing bowl, along with the crawfish tails, cooked rice, breadcrumbs, cheese soup, shrimp soup and one cup of the grated cheddar.
- Mix well until evenly mixed then transfer to a 9x13" Casserole Dish, lightly sprayed with cooking oil.
- Top with the remaining 1 cup of grated cheddar.
- Bake in the oven, uncovered, for 40 minutes (or until nicely bubbling around all sides).
- Remove and allow to cool for a few minutes before serving.
Notes
We use crawfish tails leftover from our crawfish boil, which means they are well seasoned. It's what I used in this recipe. If you find yourself using store-bought frozen crawfish tails I recommend adjusting the seasoning accordingly. You'll probably need more.
Nutrition
Serving: 1g | Calories: 499kcal | Carbohydrates: 32g | Protein: 31g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 9g | Cholesterol: 207mg | Sodium: 852mg | Fiber: 1g | Sugar: 2g
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