re: Let’s talk about casseroles

quote:

---

Let’s talk about casseroles
Trying to think of some new recipes to try. Preferably casserole type recipes for weeknight family meals.

---

as a side note, i just tried a few different casserole recipes, but none really came out that good.

then someone clued me in that not all ovens cook the same, especially the new ones, so i had to up my recipe temps from 350 to 400 and then they all came out great.

so if the casseroles come out watery or anything like that, try raising the cooking temps.

i like this one done with either crawfish or shrimp, both ways taste great. but the original recipe called for 350 oven temps and they came out watery until i increased it to 400. also my family doesnt like pepper so i swapped the rotel tomatoes and chilies with a can of regular diced tomatoes

Crawfish or Shrimp with Rice Casserole

INGREDIENTS

2 lbs crawfish tails or shrimp
1 can French onion soup
1 can cream of mushroom soup
1 can diced tomatoes
1 cup raw white rice (makes 2 cups of cooked rice)
1 stick of butter, melted
1 large green bell pepper (chopped)
1 medium large yellow onion (chopped)
1/2 cup chopped fresh parsley
1 cup (2 stalks) celery (chopped)
1 level teaspoon salt
1 level teaspoon pepper
1 - 8 oz bags (2 cups) grated monterey jack and cheddar cheese


DIRECTIONS

First boil the rice for 20 minutes, then dump in strainer to let it cool.

Add chopped veggies to a pan with the butter and sauté until onions turn clear.

Mix all remaining ingredients together, except for the cheese, and pour the mixture into a large greased baking pan or casserole dish.

Bake in preheated oven at 400 degrees for 45 minutes.

Remove from oven and sprinkle the cheeses evenly over the casserole.

Return to preheated oven at 400 degrees and bake for 15 minutes more.