Crawfish Casserole |
| Name: |
Keri Scott |
| Base: |
Little Rock Air Force Base |
| Recipe: |
INGREDIENTS:
1 cup raw rice ;
1 lb. crawfish tails ;
1 (10.5-oz.) can French onion soup ;
1 (10-oz.) can Ro-tel Tomatoes ;
1 (10.5-oz.) can cream of mushroom soup, undiluted ;
1 stick butter ;
1 pint fresh mushrooms, sliced
DIRECTIONS:
1. Put raw rice in the bottom of a greased casserole. Mix remaining ingredients and pour over rice.
2. Bake, covered, at 325 degrees for 1-1/2 hours.
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