You are here: Home » Recipes » Crawfish and Rice Casserole Crawfish and Rice Casserole Recipe by Relish ContributorKitchen Tested Yield servings You can substitute shrimp in this crowd-pleasing dish. PrintEmail Ingredients 1 (8-ounce) package light cream cheese, cubed2 tablespoons margarine2 large onions, chopped2 large green bell peppers, seeded and chopped2 pounds crawfish tails, rinsed1 (10 1/2-ounce) can reduced-fat cream of mushroom soup4 ounces light pasteurized processed cheese spread, cubed6 cups cooked rice2 bunches green onions, chopped1 teaspoon minced garlic1/4 teaspoon cayenne pepper dash white pepper Instructions Preheat oven to 350F. In microwave, melt cream cheese in a microwaveproof dish 1 minute, stirring until melted; set aside. In a large skillet, melt margarine over medium heat and saute onions and peppers until tender, about 5 minutes. Add crawfish tails and cook 10 minutes, or until well heated. Add cream of mushroom soup, cream cheese, cheese spread, cooked rice, green onions, garlic, cayenne and white pepper. Transfer to a 2- to 3-quart casserole dish coated with nonstick cooking spray. Bake, uncovered, 30 minutes.