Crawfish and Rice Casserole

(5) Course Main Dishes

Ingredients in this Recipe

1 (10 3/4 ounce) can condensed reduced fat, reduced sodium cream of mushroom soup, undiluted
1 (6.5 ounce) tub light garlic and herbs spreadable cheese (such as Alouette Light)
1 cup chopped green bell pepper
1 cup chopped green onions
1 cup chopped onion
1/2 teaspoon salt
2 cups cooked long grain white rice
2 pounds frozen cooked peeled and deveined crawfish tail meat, rinsed and drained
3 cups cooked wild rice
4 ounces light processed cheese, cubed (such as Velveeta Light)
Cooking spray

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