Recipe - Crawfish Rice Casserole

1 pound Crawfish tails
One half Stick oleo
1 lg Onion; chopped
One fourth cup Parsley
1 cn Onion soup
1 cn Cream of shrimp soup
One half cup Chopped mushrooms
1 cn Rotel tomatoes
1 Bell pepper
One half cup Green onions
1 One half cup Uncooked rice

Rinse and drain rice. In Dutch oven, saute onion, peppers and parsley. Add
mushrooms, crawfish, all soups, tomatoes and One half can of water. Add salt and
pepper. Stir in rice. Bake covered at 350 for 1 hour. Stir lightly after 15
minutes. :)

Posted to BakeryShoppe Digest by Lee Ann Hamm lhamm@premier.net on Feb
12, 1998