Creole Country Casserole

1 pkg (3 oz) cream cheese
1 can (10-3/4 oz) condensed golden mushroom soup
1 tsp salt
1/4 tsp ground red pepper
3 cups cooked rice
2 cups (8 oz) crawfish tails
1 cup frozen green peas, thawed
1/4 cup chopped pimientos
2 tbs butter or margarine
1 cup each chopped onions and celery
1 clove garlic, minced
1/2 cup grated Cheddar cheese

Melt cream cheese. Mix with soup, seasonings, rice, crawfish, peas, and pimientos. Melt butter in a medium skillet. Add onions, celery, and garlic; cook over medium heat until tender crisp. Combine with rice mixture. Turn into a shallow 2-quart casserole. Top with cheese. Cover and bake at 350F for 25 to 30 minutes, or until bubbly.

Makes 6 servings

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Casseroles - Quiches

Cajun Country -- New Iberia, Louisiana