Crawfish And Rice Casserole

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 8
• cooking spray
• 1 cup onion, chopped
• 1 cup green bell pepper, chopped
• 2 lbs crawfish tail meat, rinsed and drained (cooked, peeled, and deveined)
• 4 ounces light processed cheese, cubed (such as velveeta)
• 1 (6 1/2 ounce) container light garlic & herb spreadable cheese (such as alouette light)
• 1 (10 3/4 ounce) can reduced-fat cream of mushroom soup, undiluted
• 3 cups wild rice, cooked
• 2 cups long-grain rice
• 1 cup green onion, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon ground red pepper (cayenne)

Recipe

• 1 preheat oven to 350 degrees f. heat a large nonstick skillet over medium-high heat. coat pan with cooking spray. add 1 cup onion and bell pepper; saute 5 minutes or until tender. add crawfish, cheeses and soup. cook over medium heat until cheese melts; stirring occasionally. stir in wild rice and remaining ingredients. spoon into a 13 x 9 inch baking dish coated with cooking spray. bake at 350 degrees for 30 minutes.