Crawfish and Rice Casserole

  • Yield: servings


1-- (8-ounce) package light cream cheese, cubed
2tablespoons margarine
2large onions, chopped
2large green bell peppers, seeded and chopped
2pounds crawfish tails, rinsed
1-- (10 1/2-ounce) can reduced-fat cream of mushroom soup
4ounces light pasteurized processed cheese spread, cubed
6cups cooked rice
2bunches green onions, chopped
1teaspoon minced garlic
1/4teaspoon cayenne pepper
dash white pepper


  1. Preheat oven to 350F.
  2. In microwave, melt cream cheese in a microwaveproof dish 1 minute, stirring until melted; set aside.
  3. In a large skillet, melt margarine over medium heat and saute onions and peppers until tender, about 5 minutes.  Add crawfish tails and cook 10 minutes, or until well heated.  Add cream of mushroom soup, cream cheese, cheese spread, cooked rice, green onions, garlic, cayenne and white pepper.  Transfer to a 2- to 3-quart casserole dish coated with nonstick cooking spray.  Bake, uncovered, 30 minutes.

Nutritional Info *per serving

  • Calories 213
  • Fat 5.6g
  • Saturated Fat 2.5g
  • Cholesterol 90mg
  • Sodium 338mg
  • Carbohydrate 24.7g
  • Protein 15.5g