12 oz. crawfish tail meat thawed
1 1/2 cups instant rice, uncooked
1 large onion
1/2 green pepper, chopped
1 10.5 oz can tomato soup
2 tsp. cooking oil
2 tsp. Worcestershire sauce
1 tsp. Hot sauce1 8oz can tomatoes
Salt and pepper to taste
Combine all ingredients and place in a casserole dish. Cover and bake at 325F for 35 minutes
Serves: 4
Crawfish Creole Casserole
