Crawfish Corn Casserole 1

1 large bell pepper, chopped

1 large onion chopped

2 eggs beaten

1/4 lb margarine

2 lb crawfish

3 cups cooked rice

1 can cream style corn

1 can whole kernel corn, drained

1 block shredded Mexican Velveeta cheese

1 lb Mexican Velveeta, chopped

2 tsp salt

1 tbs hot sauce

Cook vegetables in margarine, then add crawfish. Cook about 10 to 15 minutes. Mix all other ingredients in a bowl except shredded cheese. Add this mixture to the crawfish and vegetables. Pour in greased 13x9 inch glass or metal casserole pan. Bake for 20 minutes at 350F. Then put shredded cheese on top. Bake it until the cheese is melted -- about 5 minutes.

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Cajun Country -- New Iberia, Louisiana