Crawfish Corn Broccoli Casserole

1 large onion (white), chopped

1 large bell pepper, chopped

2 cups chopped fresh or One 10 ounce frozen broccoli

One 10-3/4-ounce can of cream of mushroom soup

2 pounds of crawfish tails

1/8 lb butter or margarine

One 2-ounce jar pimento, drained

One 16-1/2 ounce whole kernel corn, drained

6 ounces cheddar cheese, grated

4 ounces Parmesan cheese, grated

3 cups cooked rice

1/4 teaspoon garlic powder

1/2 teaspoon salt

1/4 tablespoon pepper

3-5 dashes of Tabasco sauce

Preheat oven: 350F.

Saute vegetables, until wilted add pimento, cheddar cheese - 4 ounces, Parmesan cheese 2 ounces until melted. Add cream of mushroom soup and crawfish, cook for 5 to 8 minutes, add broccoli, corn, rice, salt, pepper and dashes of Tabasco sauce. Place in casserole dish. Sprinkle remainder of grated cheeses on top. Place uncovered in oven for 30 minutes. Serve with tossed garden salad, brown and serve rolls, garnish with stems of fresh parsley. Dust area near parsley with paprika to accent garnish.

Place appropriate serving on dinner plate. Arrange parsley stems and dust with paprika.

Serve salad in, individual salad bowls. Place buttered rolls in basket on table.

Serves: 4-6

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Casseroles - Quiches

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Cajun Country -- New Iberia, Louisiana