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Started By
Message
re: SUBMISSION Thread for Casserole Challenge February 28, 2023
Posted on 3/1/23 at 9:02 am to RockyMtnTigerWDE
Posted on 3/1/23 at 9:02 am to RockyMtnTigerWDE
Thank you. Brisket isn’t difficult, it’s just everyone overthinks it, in my opinion. It’s easy to do it right.
Trim it, season with salt and pepper. Smoke at 250 for about 1 hour per pound (can vary). Wrap in butcher paper halfway through. That’s all I do.
Trim it, season with salt and pepper. Smoke at 250 for about 1 hour per pound (can vary). Wrap in butcher paper halfway through. That’s all I do.
1
Posted on 3/1/23 at 9:09 am to SixthAndBarone
quote:
Crawfish Casserole
Do you have a written recipe for this? Looks really good and easy to make for weekday meal.
Posted on 3/1/23 at 9:12 am to Hat Tricks
1 stuck butter
1 container Guidrys
1 can cream of mushroom
1 can cheddar cheese
1 can rotel
1 pack yellow rice
1.5-2 pounds crawfish
Monterey Jack cheese
Cajun seasoning
Cook the rice according to package directions. Set aside.
Melt the butter and cook the guidrys onion mix until soft. Add the rotel, mushroom, cheddar. Let it get hot then add the crawfish and heat until crawfish are hot. Season to taste.
Mix the mixture with cooked rice. Eyeball how much to use, you may not need the entire pack.
Place in a dish and top with Monterey cheese. Bake until hot.
1 container Guidrys
1 can cream of mushroom
1 can cheddar cheese
1 can rotel
1 pack yellow rice
1.5-2 pounds crawfish
Monterey Jack cheese
Cajun seasoning
Cook the rice according to package directions. Set aside.
Melt the butter and cook the guidrys onion mix until soft. Add the rotel, mushroom, cheddar. Let it get hot then add the crawfish and heat until crawfish are hot. Season to taste.
Mix the mixture with cooked rice. Eyeball how much to use, you may not need the entire pack.
Place in a dish and top with Monterey cheese. Bake until hot.
Posted on 3/1/23 at 9:26 am to SixthAndBarone
No, I know it's simple, I need to do those on a stick burner.
I have gotten lazy with the damn pellet grill and need to do briskets traditionally.
I have gotten lazy with the damn pellet grill and need to do briskets traditionally.
Posted on 3/1/23 at 9:43 am to Darla Hood
One thing is evident. We are collectively happy that it’s crawfish season! 
Posted on 3/1/23 at 10:10 am to SixthAndBarone
Thanks! 
Posted on 3/1/23 at 10:40 am to Hat Tricks
Tator Tot Hotdish (What us Midwesterners call casserole)
Tator Tots
Ground Beef
Corn
Peas
Cream of Mushroom Soup
Diced Onion
Tator Tots
Ground Beef
Corn
Peas
Cream of Mushroom Soup
Diced Onion
Posted on 3/1/23 at 10:44 am to RedHawk
quote:
RedHawk
You missed the submission cutoff date/time.
Posted on 3/1/23 at 11:13 am to Mo Jeaux
quote:
quote:
RedHawk
You missed the submission cutoff date/time.
Yep, I’m sorry it can’t be included, as voting has begun.
Posted on 3/1/23 at 11:19 am to Darla Hood
Heartless 
Posted on 3/1/23 at 11:20 am to CouldCareLess
You are not the first to notice.
Posted on 3/1/23 at 3:10 pm to Mo Jeaux
quote:
You missed the submission cutoff date/time.
LOL, I thought it said you couldn't submit until Feb. 28. My bad. Oh well, wasn't going to win anyways, but I do love tator tot hotdish. Great comfort food.
Posted on 3/1/23 at 3:35 pm to RedHawk
It looks great. I’m sorry you missed out this time!
The submissions threads usually open around 9:00am on the opening day, but they close by 9am the next day.
The submissions threads usually open around 9:00am on the opening day, but they close by 9am the next day.
Posted on 3/2/23 at 1:00 pm to Darla Hood
for shame that nobody did tuna casserole
all of these looked amazing though
all of these looked amazing though
Posted on 3/2/23 at 8:41 pm to SixthAndBarone
Heading to south LA next weekend to a boil where, my aunt informed me this morning, that I’ll be boiling the 3 sacks. I’ll be charging a pound or two of tails as payment for my services so I can make this crawfish and rice casserole when I get back home. Thanks for the recipe!
This post was edited on 3/2/23 at 8:42 pm
Posted on 3/2/23 at 9:05 pm to Dave_O
You’re very welcome. The recipe I began with didn’t have the canned cheddar cheese, just rotel and cream of mushroom. And they used yellow shredded cheese to top (cheddar, Mexican blend, etc).
After reading recipes online, I saw one that used the canned cheddar cheese. It gave me the idea. I like it, but the canned cheddar can definitely be left out if anyone would rather.
And you can use any shredded cheese for topping.
After reading recipes online, I saw one that used the canned cheddar cheese. It gave me the idea. I like it, but the canned cheddar can definitely be left out if anyone would rather.
And you can use any shredded cheese for topping.
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