Crawfish Casserole Recipes
We have a theory that everything tastes better in a casserole. This theory rings true for crawfish casserole as well! If you have never tried this new Cajun food, you will be amazed at how easy and great it is. What's even better is that a crawfish casserole can be prepared a day in advance, and then placed in the oven just before the meal. We love crawfish casserole, and you will too.
Like many Cajun foods, there must be 1,000 different crawfish casserole recipes. We hope you enjoy these crawfish casserole dishes that we have chosen to share. If you have any suggestions, please email us.
- 8 oz. of cream cheese
- 1 stick of real butter
- 2 lbs. of fresh peeled Louisiana crawfish tails
- 1 chopped white onion
- 1 green bell pepper chopped
- 1 can of cream of mushroom soup
- 2 cups of cooked white rice
- 1 teaspoon of garlic powder
- 1 teaspoon of red pepper
- 1/2 teaspoons of white pepper
- 1 1/2 cups of Velveeta cheese, grated
- 1 cup of fried onion rings from a can
- 2 tablespoons of butter
- Use a double broiler to melt the 1 stick of butter and cream cheese.
- In a separate skillet, melt the 2 tablespoons of butter and saute the crawfish in it. Add the onions and bell peppers to this and cook for 5 more minutes.
- Add everything to the crawfish mixture (except for the Velveeta and onion rings)and stir.
- Add everything to a casserole dish.
- Place the Velveeta and onion rings on top of the mixture in the casserole dish.
- Bake it at 350 degrees F. (when you are ready) for 30 minutes.
- Enjoy your crawfish casserole!