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Crawfish Puree' Corn
Casserole |
|
|
| ˝
stick of butter |
| 1
onion chopped |
| 1
bell pepper chopped |
| 2
stalks of celery chopped |
| 16
oz. can of niblets corn drained |
| 1
can of cream of celery or cream of mushroom soup |
| 2
oz. jar of pimentos |
| 8
oz Velveeta cheese |
| 8
oz shredded Mild Cheddar Cheese |
| 16
oz. Crawfish Puree’ |
| 3
cups Long Grain Rice cooked |
| Season
to taste (salt and cayenne pepper) |
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Saute’ vegetables and
corn in butter about 15 min. Add Velveeta and pimientos. Stir until
cheese is melted. Add celery soup and Crawfish Puree’, blend well.
Season to taste.
Simmer on low for 8 min. Add cooked
rice, blend in well. Pour into 9x13 casserole dish, and top with
cheddar cheese. Bake @ 350 for 30 min.
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