Crawfish Casserole Ingredients 1 lb (.5 kg) crawfish tails (fresh or frozen) 1 can cream of mushroom soup, 1 medium onion (finely chopped) 1 bell pepper (finely chopped) 2 ribs celery (finely chopped) 1 can Rotel tomatoes (diced kind preferably) 1/2 Stick margarine or butter 8 oz (shredded Cheddar cheese 1 pkg. yellow rice (I prefer Mahatma) Creole Seasoning to taste. Preparation: Prepare yellow rice according to the directions on the package. While rice it is cooking chop the onion, bell pepper and celery according to your taste. Melt the margarine or butter in a skillet. Dump in the onion, bell pepper and celery into the skillet and sauté until tender. Add the can of Rotel tomatoes and soup to the seasoning and simmer for about 5-10 minutes. Add the crawfish into the mix and let it cook for 20 minutes. Pour in the cooked rice and stir well. In a large casserole dish (9 x 13 at least), dump in the mixture and spread out evenly. Then, cover the top with the cheese. The amount of cheese depends on your personal preference. Bake @ 350 F. for about 30-40 minutes or until the cheese has melted and the casserole is bubbly. Comments: I have used cream of chicken soup and a can of mushrooms, as a substitute and it was just as good. This can be made with shrimp, but you need to use the small shrimp. If you like milder seasoning, you can substitute regular canned tomatoes for the Rotel. Posted by ABrown